Healthy Harvest Red Bell Pepper Soup Recipe

4 red bell peppers, diced
1 small sweet onion, diced
1 cup tomato juice
3 cups vegetable broth
1/4 cup chopped fresh herbs - oregano, basil, thyme, rosemary, or any blend you like
kosher salt and black pepper to taste

Put a soup pot over medium heat, add the bell peppers, onion, tomato juice, and vegetable broth; bring to a boil, reduce heat to low and simmer for 10 to 15 minutes or until bell peppers and onion are tender.

Remove and let cool slightly, then spoon the soup into a blender and puree until smooth.

Pour into a bowl, add the herbs, stir, taste and add salt and pepper if needed, then refrigerate for 30 minutes.
Stir again before serving, taste and adjust seasoning.

Serve cold with a dollop of yogurt if you like and a sprinkle of more fresh herbs.

Will serve 2 to 4.