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4 red peppers
1/2 cup tofutti cream cheese
t oregano
1/4 cup nutritional yeast flakes
Salt and pepper to taste
Daiya cheddar cheese
Deseed peppers and cut into wide strips.
Spray with Pam and lay flat on baking sheet and roast at 350 for 50 min.
Pour 3 cups vegetable broth in large sauce pan.
Add all other ingredients but cheese.
Once peppers are roasted put them in a blender.
Add broth mixture.
Purée until smooth.
Filter soup through sieve to get rid of any red pepper pieces that did not purée.
Top soup with Daiya cheese.
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1st Keep
 Jamiehstone
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