Roasted Red Pepper and Fennel Soup
| 9 | 26 | 2321 | | Ingredients | Minutes | Calories | | Prep | Cook | Servings | | 10 min | 16 min | 1 | | 2 lb | Roasted red peppers, canned | | 1 bulb(s) |
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Ingredients
- 2 lb Roasted red peppers, canned
- 1 bulb(s) Fennel
- 2 tbsp Garlic
- 2 tsp Thyme, fresh
- 3 tbsp Extra virgin olive oil
- 2 tbsp Tomato paste, canned
- 5 cups Chicken broth (stock)
- 1/4 tsp Garlic salt
- 1 pinch Salt and pepper
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