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Roasted Red Pepper & Tomato SOup


2 14-ounce cans whole or diced tomatoes
2 tablespoons butter
1 medium onion, roughly diced
3 cups vegetable broth
1 clove garlic, minced
½ cup half-and-half
8 ounces (1 cup) roasted red peppers
Salt and fresh ground pepper to taste



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