BETH'S SMOKED ROASTED RED PEPPER SOUP

6  cups		RED PEPPER
1-1/2  cups		GREEN PEPPERS
2  tablespoons		SPRAY OLIVE OIL
2  cups		YELLOW ONION
6		MINCED GARLIC CLOVEs
6  cups		VEGETABLE BROTH
63  ounces		FIRE ROASTED CRUSHED TOMATO
1/2  cup		MARSALA WINE
3  tablespoons		SMOKED PAPRIKA
2  teaspoons		DRIED BASIL
1  tablespoon		ITALIAN SEASONING
2  teaspoons		BAY LEAVES

Tip: Click on the ingredient links to learn the nutritional information for all the BETH'S SMOKED ROASTED RED PEPPER SOUP ingredients. The serving size for any ingredient in BETH'S SMOKED ROASTED RED PEPPER SOUP may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

HEAT OVEN TO 450. USE LARGE COOKIE SHEETS WITH RIM TO CATCH JUICES FROM ROASTING THE PEPPERS.

HALVE AND DE-SEED PEPPERS. PLACE SKIN SIDE UP ON COOKIE SHEETS AND SPRAY LIGHTLY WITH OLIVE OIL SPRAY. YOU PROBABLY CAN SKIP THIS BUT IM NOT SURE.

ROAST FOR 30 MIN. ROTATE AND SWITCH COOKIE SHEETS HALFWAY THRU COOKING.

ROAST PEPPERS IN OVEN UNTIL THE TOPS ARE MODERATELY CHARRED. REMOVE FROM OVEN AND SET ASIDE TO COOL.

CHOP ONIONS AND SAUTE IN 2TBSP OF OLIVE OIL. CHOP/CUT WITH KITCHEN SHEARS THE PEPPERS WITH SKINS. ADD PEPPERS AND THEIR ROASTING LIQUIDS TO THE ONION SAUTE.

ADD REMAINING INGREDIENTS, EXCEPT THE WINE, AND SIMMER 20 MIN. REMOVE BAY LEAVES. ADD WINE. SIMMER 10 MIN.

COOL SLIGHTLY AND USE IMMERSION BLENDER TO PUREE. TAKE CARE NOT TO BURN YOURSELF. ADD SALT AND PEPPER TO TASTE. FREEZES VERY WELL.