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Roasted Red Bell Pepper Soup
Reviews:
November 02, 2006

This recipe lacks a bit of flavor, but I dressed it up to make it work. I doubled the garlic, added basil, and one 15-oz can of tomato sauce. It was pretty good after that. [Note: When roasting the bell peppers, cut them in half first, stem and seed them, then lay them open face down on the baking tray. That way, you don't have to use tongs to flip them in your oven.]

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