Name: Roasted Red Pepper Tortilla Soup
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: about 9 to 10 cups
Ingredients: 7 medium to large red bell peppers (around 3 1/2 pounds), halved, seeded, membranes removed; 6 cloves garlic, in peel; 2 tablespoons olive oil; 1 large yellow onion, chopped; 3 tablespoons tomato paste; 2 1/2 teaspoons ground cumin; 1 1/2 teaspoon smoked paprika; 1 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper (optional, skip if you're sensitive to spice); 4 cups (32 ounces) vegetable stock with peppers; 1/2 cup water (optional); 1 tablespoon arrowroot starch or cornstarch (optional but recommended for super creamy soup); 3 corn tortillas, sliced into thin, 2-inch long strips; 1 avocado, pitted and diced; Handful cilantro leaves, chopped; Feta, crumbled (optional); Freshly ground black pepper