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Roasted Red Pepper Soup
- 3 lbs. red bell peppers, halved and cleaned (8-10)
- 5 cloves garlic, in peel
- 2 cups chopped onion
- 2 Tb. olive oil
- 2 large sprigs fresh thyme (1 Tb. leaves)
- 2 bay leaves
- 4 cups chicken stock (or vegetable broth)
- 1 tsp. hot sauce
- tsp. salt
- tsp. ground pepper
- 1-2 Tb. rice vinegar
Directions:View on A Spicy Perspective
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