V8 Roasted Red Pepper Soup - cooking recipe

Ingredients

3 cups chicken broth
1 teaspoon italian seasoning
1 cup diced fennel
1 cup diced onion
1 cup diced peeled potato
3 (12 ounce) jars roasted red peppers, drained
1 cup vegetable juice

Preparation

In a saucepot over medium heat, cook first 5 ingredients for 15 minutes.
Assuming potatoes are soft, puree the mixture in a blender. Add red peppers and puree again til smooth.
Return the pureed mixture to the saucepot and stir in the juice. Cook for 5 minutes til warm.
Serve with a triangle of garlic toast on top!