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Spicy Roasted Red Pepper and Tomato Soup


2 large red bell peppers, thickly sliced
3 cloves garlic
Half of a small onion, roughly chopped
Pinch of red chili flakes
6 canned plum tomatoes (without juices)
1 1/2 cups vegetable stock (preferably homemade)
Small handful of basil leaves, chiffonade
1/2 teaspoon sherry vinegar



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