Recipe for Roasted Tomato and Red Bell Pepper Soup 
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Yield:
4
Ingredients:
Amount Ingredient
1/4 lb tomatoes halved lengthwise
2 lrg red bell peppers quartered, seeded
1 x onion cut thin wedges
4 lrg garlic cloves peeled
2 tbl olive oil (preferably extra-virgin)
Salt to taste
Freshly-ground black pepper to taste
1 tsp fresh thyme leaves
(or 1/2 tspn dried thyme)
2 cup water more or less
4 tbl part-skim ricotta cheese room temperature
Instructions:
Instructions: Preheat oven to 450 degrees. Arrange tomatoes (cut-side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.

Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)

Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.

This recipe yields 4 servings.

Comments: A rich and satisfying soup with great roasted tomato flavor. Put it into a wide-mouth thermos to keep it cold for a picnic; its also nice hot or at room temperature.

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