Red Pepper Tomato Soup

• 2 medium sweet red peppers
• 2 cups water
• 10 plum tomatoes
• 1 Anaheim pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 cup chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons minced fresh basil
• 1/2 cup shredded part-skim mozzarella cheese

1. Broil red peppers 4 in. from the heat until skins blister. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
2. In a large saucepan, bring water to a boil. Add tomatoes; cover and boil for 3 minutes. Drain and immediately place tomatoes in ice water. Drain and pat dry.
3. In the same pan, combine the roasted peppers, tomatoes, Anaheim pepper and garlic; heat through. Stir in the broth and vinegar; heat through. Stir in basil. Cool slightly.
4. In small batches, puree soup in a blender. Return to the pan and heat through. Garnish with cheese.

sweet red peppers, water, tomatoes, pepper, garlic, chicken broth, rice vinegar, fresh basil, mozzarella cheese

Taken from www.tasteofhome.com/recipes/red-pepper-tomato-soup/ (may not work)