Roasted Red Pepper & Carrot Soup

Easy Peasy Soup.



INGREDIENTS:

1 red bell pepper, sliced into large pieces
2 medium sized chopped carrots
1 small chopped onion
1 litre chicken broth
Shredded cheese (for garnish)
Salt & Pepper
Italian seasonings (optional)
Crumbled bacon (optional, but will make it even yummier)
Vegetarians, please ignore the part about the bacon.

DIRECTIONS

Roast bell pepper in 450F oven for 20-30 minutes. If any part of the pepper is burned, remove that burnt skin with a knife.
In a medium sized pot, add 1 Litre of chicken broth.
Add remaining vegetables and seasonings.
Cook soup until veggies are tender. Let soup cool a bit.
Puree soup with a hand wand (or use a food processor).
Garnish soup with cheese. I use an older (sharper) cheddar to give it some kick but Kraft Habanero cheese is also fabulous is you like heat. I do.