Roasted red pepper and tomato soup

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Step 1

Rough chop all veggies and lay on a roasting pan, drizzle with oil and roast at 350 for 30 min

Step 2

Put roasted veggies in a stock pot with 6 cups water and 1 bullion cube, let cook for 15 minutes,

Step 3

add cream or flour slurry if desired, add salt and pepper to taste, add seasonings to taste (I like Italian herb bean, oregano, thyme)

Step 4

Blend with an immersion blender