Taste of Home and modified to make it healthier and my own.
Roasted Red Pepper and Smoked Mozzarella Soup
4 red peppers, charred on the grill
1 32 oz of chicken broth
1 medium onion, diced
1 shallot, diced
1 tbs coconut oil
1 cup of fresh basil
1 can of diced tomatoes
1 jalapeño, de-seeded and diced
1 tbs herb de provence
1 tsp pepper
2 tbs of heavy cream (optional)
1/2 cup smoked mozzarella, shredded fine with a grater (add more if you want)
With a tbs of coconut oil, cook the shallots and onions till browned.
Add the the herb the provence, pepper and jalapeño.
Mix in the broth and simmer for about 1-2 minute then add the can of tomatoes and basil. Let cook for 5 minutes.
Once you have the red pepper charred on the grilled, chop in half and add to the soup. Use a hand blender (or transfer soup to any blender) till smooth. Then mix in the cream and mozzarella. Let the soup sit for 1-2 minutes so the the mozzarella will melt and garnish with sliced basil leaves.