4 red bell peppers
1 tsp. of butter or you can use some cooking oil spray
1 can of chickpeas
a hunk of basil, minced
3-4 gloves of garlic, minced
1 medium onion
1 can of vegetable broth or bouillon cube
some sprigs of basil to garnish
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- Cut tops off the peppers and cut lengthwise. Place on foil-lined cookie sheet. Put them in the oven at 400 degrees.
- While peppers are roasting, coarsely chop up the onion and toss in a large soup pot after spraying with oil/adding butter and heating pan up. Sauté onions until almost translucent. Add minced garlic and basil. Sauté and then add can of broth/bouillon cube and quart of water to pot. Let simmer for twenty minutes.
- Remove peppers from oven. Peel skins off the peppers by placing them in a paper bag and hold bag closed and shake bag around. This "steams" the skins off the peppers. You probably won’t be able to pull all the skin off, but don’t worry that’s part of the flavor.
- Toss roasted peppers in pot with rest of ingredients. Let boil for ten more minutes.
- Turn off soup and add all contents to a blender. Blend at mid-level speed and check to make sure there aren’t too many large chunks of things floating around in the soup. Add more water if you want a thinner soup.
- Serve with basil sprigs on the side.
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