Take Heart!
From Christian Vegetarian Association (CVA)

Bell Pepper Soup
TheVeggieTable.com

Yield 4 servings

Ingredients:

1/4c olive oil

1 small onion, chopped

4 large bell peppers seeded and diced (green peppers are acceptable, but red, orange, or yellow peppers will make the nicest soup)

1 medium potato

1/2-1 t salt

1 t red pepper flakes

1 1/2-2 c vegetable stock

Preparation:

• Heat the olive oil in the large saucepan.
• Add the onion and sauté for 3-4 minutes.
• Add remaining ingredients except the stock and bring to a simmer.
• Cover, reduce heat, and simmer, stirring occasionally, until the peppers are tender, about 1 hour.
• Pour half of the soup into the blender and purée, followed by the other half. Meanwhile, put the stock in the small saucepan and bring to a simmer.
• Optional: if you want a smoother soup, you can sieve it at this point.
• Return the soup to the saucepan, stir in the stock (use more for a thinner soup), taste, and season.
• Serve hot or cold, with any of these toppings:
  vegan crème fraîche
  vegan sour cream
  vegan plain yogurt
  chives
  dill
  scallions

Read more Vegan Recipes