Roasted Red Pepper Soup

Ingredients:

2 tablespoons extra virgin olive oil

2 shallots, chopped

2 garlic cloves, minced

6 roasted red bell peppers, chopped

1 cup wild rice

2 cups vegetable stock

1 cup diced tomatoes

1 bay leaf

½ teaspoon dried thyme

 

Directions:

Saute the shallots and garlic in the oil for 2 minutes. Add the rest of the ingredients and season with salt and pepper. Cook on low heat for 25 minutes. Puree in batches until smooth.

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