This Roasted Red Pepper and Tomato Soup is the perfect way to welcome the winds of fall. Perfectly simmered with vegetable broth you can make this meal vegan and then add cheese if you want. It’s warm, inviting, delicious and wait until you see what you can do with leftovers. It’s a two for one recipe!
Check out our favorite appetizer for the season:
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Baking sheets for roasting –
My favorite blender –
Le Creuset Dutch Oven –
If you’re still in the mood for summer, check out these favorites:
Bacon & Blue Potato Salad:
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