Roasted Pepper Soup

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.

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Nutrient	Quantity
Total fats	27 g
Energy	238.68 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2055 g
Water	142171.56 g
Calcium, Ca	14220.27 mg
Fatty acids, total saturated 22:0	0.0348 g
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Sodium, Na	2844.54 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3388 g
Total lipid (fat)	27 g
Fatty acids, total saturated 16:0	3.0483 g
Choline, total	0.081 mg
Fatty acids, total saturated 18:0	0.5273 g
Ash	99.54 g
Fatty acids, total saturated 18:1 undifferentiated	19.2426 g
Copper, Cu	9.954 mg
Betaine	0.027 mg
Iron, Fe	0.1512 mg
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 18:2 undifferentiated	2.6357 g
Fatty acids, total polyunsaturated	2.8412 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Phytosterols	59.67 mg
Fatty acids, total saturated 20:0	0.1118 g
Vitamin K (phylloquinone)	16.254 g
Fatty acids, total saturated	3.7282 g
Fatty acids, total monounsaturated	19.6995 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	3.8745 mg
Magnesium, Mg	2844 mg
Potassium, K	0.27 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Potato	1	0	0	0
Red bell pepper	6	0	0	0
black pepper	0	0	0	0
Water	600	0	0	0
ketchup	3 tablespoons	0	0	0
Garlic Clove	2	0	0	0
thyme	3 sprigs	0	0	0
red onion	2	0	0	0