Ingredients
4
red bell peppers
1
tablespoon olive oil
2
large onions, chopped (2 cups)
3
cloves garlic, sliced
2
cups vegetable broth or reduced-sodium chicken broth
1
cup water
1/4
teaspoon cracked black pepper
1
cup thinly sliced fresh basil leaves
1/2
yellow bell pepper, diced
8
small (cherry-size) mozzarella balls, quartered
4
slices crusty multigrain or whole wheat bread
Preparation
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. Let stand 15 minutes.
Meanwhile, in 4-quart saucepan, heat oil over medium-low heat. Add onion and garlic to oil. Cook 7 to 9 minutes, stirring occasionally, until onions begin to turn brown; remove from heat.
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. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally; stir in 1/2 cup of the basil.
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. Pour into large bowl. Repeat 2 times more with remaining soup mixture.
Divide soup evenly among 4 bowls. To serve, top soup with diced yellow bell pepper and the mozzarella; sprinkle with remaining basil. Serve with bread.
