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Print this Recipe    Well, as promised, here is a recipe:

Roasted red pepper and garlic tomato soup

4 red peppers, seeded, cut into quarters, and roasted
5 cloves or so of garlic, roasted with the peppers
1/2 cup cream (or half and half - I use heavy cream)
2 16 ounce cans of crushed tomatoes
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried parsley
1/4 tsp. dried thyme

When peppers are finished roasting, peel off skin. Peel garlic cloves
(I sometimes roast a whole head, knowing I'll use the rest of it in
something or other). Puree in blender. Add cream. Blend a little
more until pink. At this point, add some of the tomato to the
blender, and then blend again. Pour into large soup pan, and add
remaining tomato.

Heat thoroughly, and add herbs. Simmer for about a half an hour.
Serve hot with bread. I would imagine that you can add crunchy things
to this if you wished, but I really like the very smooth, thick
delicate nature of this soup.

--Nancy
howells@mit.edu

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