Roasted Bell Pepper Soup
A summer soup for when you have way too many bell peppers.
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Cooking tools:
- Immersion blender
- Blender
- Pepper mill
- Oven
- Stove
- Pot
- Wooden spoon
- Chef's knife
- Cutting board
- Oven mitt
- Colander
- Can opener
- Measuring spoon
Ingredients
- 8 bell peppers, whole
- 1-2 white onions, diced
- 2 cloves garlic, minced
- 1 can whole peeled San Marzano tomatoes, 28 oz.
- 1 can garbanzo beans, 14 oz. Drained.
- 2 tsp Better than Boullion
- 2 tbsp butter
- fennel seeds
- dill seeds (or fresh dill)
- 1 tsp dried mint, or whatever the fresh equivalent is
- black pepper, freshly ground
- paprika
- salt
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