Roasted Pepper Soup

• 6 red bell peppers, cut in half and seeds removed
• 2 red onions, peeled and roughly chopped
• 2 garlic cloves, peeled
• 3 sprigs fresh thyme, leaves removed
• 1 large potato, peeled and cubed (Use a sweet potato if preferred)
• 2 tablespoons olive oil
• salt
• ground black pepper
• 600 ml water
• 3 tablespoons ketchup

1. Put the vegetables into a large roasting pan, along with the thyme leaves.
2. Drizzle with the olive oil and season to taste with salt and pepper.
3. Roast in a 450 degree F oven for 20 minutes or until tender.
4. Put the vegetable mixture into a food processor along with the water and ketchup.
5. Pulse until smooth.
6. Strain if you like, then chill.
7. To serve, microwave in heatproof bowls on high for 2 minutes, or bring to a boil in a pan on the stove.

red bell peppers, red onions, garlic, thyme, potato, olive oil, salt, ground black pepper, water, ketchup

Taken from www.food.com/recipe/roasted-pepper-soup-320233 (may not work)