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Tomato Soup for the Soul

Roasted tomato soup

12 small tomatoes sliced into 3’s (or 3 large cans of drained diced tomatoes)

2 red peppers chopped

5 cloves of garlic

2-5 hot peppers (optional)

1 large red onion

2 tbsp olive oil

2 tsp salt and 1 tsp pepper

Place all of us this on a parchment lined baking sheet and roast at 350 degrees for 1 hour.

Place your roasted veggies along with their juices into a large sauce pan. Add just enough water to cover .

Simmer this mixture for 30 minutes and then purée with a food processor or hand blender. Add 1 full cup of fresh basil and blend again.

Serve soup with home made toasted croutons and parsely.

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