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Roasted Tomato and Red Bell Pepper Soup
    Ingredients:
  • 8 large ripe tomatoes
  • 2 large red bell peppers
  • 3 carrots
  • 1 large white onion
  • 6 cloves garlic
  • 1/2 cup fresh basil or 1 tb. Dried
  • 1 tb. Black pepper
  • 1 tb.salt
  • 3 tb. sugar
Directions:

Quarter the tomatoes, sliver the red bell peppers, rough chop carrots, rough chop onion, and mince garlic. Place all the ingredients on a baking pan and sprinkle with spices. Roast for 45 minutes in a 450-degree oven, turning twice to avoid burning. Puree and strain mixture. Makes 2 quarts.