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Roasted Red Pepper and Tomato Soup

By Shari Eckstrom
  • minutes
  • Serves

INGREDIENTS

4

large cloves Garlic

2

Jalapenos, red

1/2

Onion, large

6

Tomatoes, large

2 cups

Vegetable broth

1

Black pepper, Freshly ground

3

Red peppers, large

1

Sea salt

1

Olive oil

1 cup

Milk or cream

1

Parmesan cheese