Healthy Roasted Pepper and Tomato Soup

• 2 tablespoons olive oil
• 12 large onion, chopped
• 12 green pepper, chopped
• 1 orange pepper, chopped
• 1 garlic clove, minced
• 3 tomatoes, chopped
• 3 tablespoons crushed tomatoes
• 2 tablespoons whole wheat flour
• 14 teaspoon red pepper flakes (or more)
• thyme, to taste (I used my "dash" measuring spoon and that was too much, shake lightly!)
• salt, to taste
• ground pepper, to taste
• basil, to taste
• 2 cups 99% fat-free chicken broth

1. Chop the onions and peppers.
2. Heat the oil in a large saucepan over medium-high heat; add the onions and peppers.
3. Cover the saucepan and sweat the vegetables for 15-20 minutes.
4. You want the veggies to soften but not brown.
5. Add the garlic and cook until fragrant (about two minutes).
6. Add the chopped tomatoes, 2 TBSP of chopped, canned tomatoes, red pepper flakes, thyme, and flour.
7. Continuously stir the mixture for two minutes.
8. Add the broth and heat to a boil, stirring frequently.
9. Season the soup to taste; cover and simmer for 15-20 minutes.
10. Remove the soup from heat and let it cool slightly.
11. You do not want to put extremely hot soup into your processor.
12. Puree the mixture - in batches - in a food processor until you reach your desired consistency.

olive oil, onion, green pepper, orange pepper, garlic, tomatoes, tomatoes, whole wheat flour, red pepper, thyme, salt, ground pepper, basil, chicken broth

Taken from www.food.com/recipe/healthy-roasted-pepper-and-tomato-soup-444656 (may not work)