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Classic Tomato Soup with Roasted Red Peppers Recipe
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Classic Tomato Soup with Roasted Red Peppers
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How can zesty tomato soup get better? By adding select seasonings and roasted red peppers. Making this one scrumptious soup.
|2 lbs tomatoes, (quartered)|
|1/4 teaspoon ground black pepper|
|3 cloves garlic|
|3/4 teaspoon sea salt|
|1/8 teaspoon paprika|
|1 onion, (chopped)|
|1 tablespoon olive oil|
|1/2 cup vegetable broth|
|1/2 cup milk|
|2 red peppers, (seeded and chopped)|
- Preheat oven to 375° F.
- Spread out tomatoes, garlic, red peppers and onion on a large baking sheet. Roast for 1 hours.
- Remove baking sheet from oven. Allow to cool and then place into a food processor. Puree ingredients.
- Pour pureed ingredients into a saucepan. Add in pepper, milk, vegetable broth, paprika and salt. Simmer for 20 minutes.
|Course:||Side, appetizer, soup|
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