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Roasted Red Pepper and Tomato Soup
Ingredients
  • 8 to 9 medium tomatoes (about 5 pounds), cored and quartered
  • 3 red bell peppers (about 1 pound), seeded and quartered
  • 2 small yellow onions, cut into wedges about ¾” wide on the outer edges
  • 2 tablespoons extra virgin olive oil, divided
  • 6 cloves garlic, unpeeled
  • 5 to 15 fresh basil leaves
  • 6 oz tomato paste
  • 1T balsamic vinegar
  • ¼ cup half and half or 2 T heavy cream
  • 4 cups (32 ounces) vegetable broth
  • ¼ teaspoon smoked paprika
  • Pinch of cayenne pepper (omit if sensitive to spice)
  • Fine salt and freshly ground black pepper, to taste
Note: Ingredients may have been altered from the original.
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