Smoky roasted tomato and red pepper soup
Ingredients
- 3 pounds tomatoes, quartered
- 1 large red bell pepper, quartered and seeded
- 2 medium onions, peeled and quartered
- Extra-virgin olive oil
- 500 to 750 milliliters low-sodium vegetable stock (2-3 cups)
- Salt & pepper
- Dash garlic powder
- 1 teaspoon sugar
- 1 tablespoon smoked paprika
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