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Classic Tomato Soup with Roasted Red Peppers

Serves 6

Ingredients:

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)

Directions:

  1. Preheat oven to 375° F.
  2. Spread out tomatoes, garlic, red peppers and onion on a large baking sheet. Roast for 1 hours.
  3. Remove baking sheet from oven. Allow to cool and then place into a food processor. Puree ingredients.
  4. Pour pureed ingredients into a saucepan. Add in pepper, milk, vegetable broth, paprika and salt. Simmer for 20 minutes.
Season: Fall