Beautiful and vibrant, this soup is one of my go-to’s to start a good healthy meal. Loaded with antioxidants, it’s just filling enough with a big green kale salad topped with your favorite fixings. Depending on the season, I serve it warm or chilled. It’s great both ways!
Roast the bell pepper halves by brushing with olive oil and placing under the broiler for about 8-10 minutes, or until the skin is slightly blackened. Remove the skin immediately with a sharp knife.
Blend all of the ingredients in a blender until smooth. Heat the mixture in a saucepan on low heat until the temperature of your liking. Pour into bowls and garnish with chopped basil. Voila! Serve and enjoy.