Rosted Red Bell Pepper Soup

I like roast red peppers so much, here's a good soup.

Ingredients:
Olive oil cooking spray
2 large red bell peppers, about 1 pound total
2 small carrots, 6 ounces peeled and quartered lengthwise
2 shallots, peeled and cut in half
2 garlic cloves, peeled and cut in half
1 teaspoon olive oil
1 pear, peeled and quartered, core and seeds removed
3 cups fat-free low-sodium canned chicken broth
salt (optional) and freshly ground pepper to taste
Dash hot pepper sauce

1.Preheat oven to 400 degrees F.
Lightly spray a roasting pan with cooking spray.
2.Place peppers, carrots, shallots, and garlic in a roasting pan.
Lightly spray vegetables with cooking spray.
Roast for 20 minutes. Using tongs, turn peppers over.
Add pears to the roasting pan and continue to bake for another 10 minutes. Remove from oven and immediately place peppers in a paper bag for 10 minutes to sweat. Wash off the blackened skin under cold running water. Remove seeds and core.
3.Place peppers, shallots, garlic, and pear in the work bowl of a food processor fitted with the steel blade. Process until smooth.
4.Transfer mixture to a heavy saucepan. Blend in chicken broth and hot pepper sauce. Bring to a boil, reduce heat, and simmer for 10 minutes. Taste and add salt (if using) and pepper.
5.Ladle into 4 soup bowls. Serve hot.