Roasted Red Pepper Soup 3lbs Red Peppers, seeded and chopped 1 Medium Yellow Onion, chopped 3 Large Garlic Cloves, smashed 4 Cups of Chicken Stock (vegetable stock optional) 1 Cup of Water 1/4 Cup of Extra-Virgin Olive Oil Salt & Pepper DIRECTIONS: 1. Preheat your oven to 450 degrees, then combine on a roasting pan chopped peppers, onions, smashed garlic with olive oil, salt & pepper and roast for 45 mins. 2. In a Dutch oven or large pot combine roasted vegetables and the juices with the stock and bring to a boil, then reduce heat to medium low and boil covered for 30 mins stirring a few times. 3. Using an immersion blender puree vegetables adding more salt & pepper to taste. Garnish with a drizzle of good extra-virgin olive oil and some garlic bread on the side and ENJOY !!!