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Roasted Tomato Soup
- 5 tomatoes, cored (if necessary) and quartered
- 1 large red bell pepper, seeded and quartered
- 3 medium yellow onions, peeled, quartered
- extra-virgin olive oil
- 5 plump cloves of garlic, unpeeled
- fine-grain sea salt
- 2 - 3 cups light vegetable stock or water
- 1/4 teaspoon smoked paprika
Directions:View on 101 Cookbooks
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