Source: dLife

Enjoy the taste of roasted red peppers in this delectable soup.

Servings

1 medium onions , chopped
4 medium garlic cloves , minced
2 tbsp olive oil
7 oz roasted red peppers with brine
3 cup low fat unsalted chicken broth
0.25 cup tomato juice
1 pinch black pepper (freshly ground, to taste)
0.5 medium lemons , sliced paper thin
6 parsley sprigs

1 Heat the oil over medium heat in a small skillet.
2 Add onion, garlic and sauté for 5 minutes (make sure the onion does not turn brown).
3 Blend together the garlic onion mixture and the roasted red peppers until processed completely.
4 Boil chicken broth over a high heat.
5 Bring the heat to a medium boil and then add the roasted red pepper puree. Stir until smooth.
6 Add in the tomato juice and let it boil for 10 minutes.
7 Add pepper.
8 Pour soup into soup bowls and add 2 slices of lemon per bowl and place parsley in the center. Finish with a fresh grind of black pepper.

Instead of roasted bell peppers from a jar, you can also roast 3 red bell peppers youself.