Roasted Red Pepper & Tomato Soup

Ingredients:

• 3 red bell peppers
  
• 4 - 5 large tomatoes
  
• 6 jalepeño peppers
  
• 1 yellow onion
  
• olive oil
  
• 2 heads oven roasted garlic
  
• 1 sweet potato
  
• fresh basil
  
• 3 cups herb broth

Garnish:

• seasoned croutons
  
• feta cheese
  
• fresh basil

Directions:

Remove stem and seeds from peppers.
Remove stem from tomatoes.
Peel onion.
Cut peppers, tomatoes and onion into large chunks.
Coat large baking pan with olive oil.
Add peppers, tomatoes and onion. Toss to coat with oil.
Roast in oven at 350°F for 1 hour.
Peel and cube sweet potato.
Boil until soft.
Strain off water.
Purée peppers, tomatoes, onion, garlic, sweet potato, basil and juices from roasted vegetables in food processor.
Add broth.
Bring to a boil, then reduce heat and simmer 30 minutes to allow flavours to blend well.
Serve topped with seasoned croutons, crumbled feta cheese and fresh basil.