Roasted Red Pepper Soup

Smoky, and Spicy Red Pepper Soup
Courtesy of tres.jolie.
Ingredients - (Serves 4).
3 bell peppers, cut in half, and de-seeded
6 tomatoes
2 red chilies halved, and de-seeded
6 cloves of garlic, unpeeled
1 tsp smoked paprika
4 cups, vegetable stock
4 tbsp, fresh mint, chopped, Olive oil, Feta cheese

Preheat oven to 425 F.
(1) Place bell peppers, tomatoes, and garlic on a baking sheet. Drizzle with Olive oil, and roast for approximately, 30 minutes.
(2) Add chili peppers, and cook for another 20 minutes, then cool, skin tomatoes, and reserve.
(3) Pour vegetable stock to a saucepan. Add peppers, and skinned tomatoes to it.
(4) Squeeze garlic cloves from their skins, and add it to the stock. Bring all to boil.
(5) Reduce the heat, and simmer for about 30 minutes, longer.
(6) Blend all till smooth.
Serving -
Dress with mint leaves, and serve with feta cheese.
Bon Appetit!
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
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Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, , dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., tres.jolie, TMR Davies, W.D. Williams

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