3 red bell peppers, roasted, peeled, cooled
1/4 cup sundried tomatoes
2 cloves garlic, peeled
1/4 cup white wine
1/4 bunch Italian parsley, trimmed
1 cup low-sodium vegetable broth
Salt and pepper, to taste
Balsamic vinegar, for garnish
Place all ingredients, except balsamic vinegar, into the 64-ounce Precision Processor in the order listed.
Transfer soup to a medium saucepan and simmer until heated through, about 10 minutes. Serve hot in bowls garnished with a splash of balsamic vinegar.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.