Roasted Red Pepper Soup with Mozzarella

Ingredients

• 4 slices bread whole wheat
• 1 cup basil fresh thinly sliced
• 3 cloves garlic sliced
• 2 cups chicken broth reduced-sodium
• 8 small baby mozzarella balls quartered (cherry-size)
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 0.3 teaspoon pepper black
• 4  bell pepper red
• 1 cup water 
• 0.5  bell pepper diced yellow

Equipment

• food processor
• bowl
• sauce pan
• oven
• blender
• plastic wrap
• broiler pan

Directions

1. Set oven control to broil. On rack in broiler pan, place red bell peppers. Broil with tops about 5 inches from heat for 10 to 15 minutes, turning occasionally, until skin is blistered and evenly browned. In large bowl, place roasted bell peppers; cover with plastic wrap.
2. Let stand 15 minutes.
3. Meanwhile, in 4-quart saucepan, heat oil over medium-low heat.
4. Add onion and garlic to oil. Cook 7 to 9 minutes, stirring occasionally, until onions begin to turn brown; remove from heat.
5. Remove skin, stems, seeds and membranes from roasted bell peppers; cut bell peppers into strips. Into onion mixture, stir bell pepper strips, broth, water and pepper.
6. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally; stir in 1/2 cup of the basil.
7. In blender or food processor, place about one-third of the soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary.
8. Pour into large bowl. Repeat 2 times more with remaining soup mixture.
9. Divide soup evenly among 4 bowls. To serve, top soup with diced yellow bell pepper and the mozzarella; sprinkle with remaining basil.
10. Serve with bread.