8 oz red bell peppers
1 small Vidalia onion
2 garlic cloves
1 jalapeno
1 1/2 cups strained canned tomatoes
2 1/2 cups vegetable broth
2 tbsp chopped basil
1 tbsp chopped rosemary
1 tbsp oregano

Place the red bell peppers, onions, garlic, jalapeno and tomatoes in a saucepan with the vegetable broth, and bring to a boil over medium heat. When the vegetables are tender, puree the mixture in a blender a little at a time. Cool the soup and add the fresh herbs.