Viance Nutrition ~ Meatless Mondays! www.viance.com/recipes RECIPE: Roasted Red Pepper Tortilla Soup Ingredients 7 medium to large red bell peppers (around 3½ pounds), halved, seeded, membranes removed 6 cloves garlic, in peel 2 tablespoons olive oil 1 large yellow onion, chopped 3 tablespoons tomato paste 2½ teaspoons cumin 1½ teaspoon smoked paprika 1½ teaspoon salt ¼ teaspoon cayenne pepper (optional, skip if you're sensitive to spice) 4 cups (32 ounces) vegetable stock with peppers ½ cup water (optional) 1 tablespoon arrowroot starch or cornstarch (optional but recommended for super creamy soup) Garnishes 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 Instructions 1. Roast the peppers: Preheat oven to 450 degrees Fahrenheit with racks in the upper third and lower third of the oven. Arrange your halved peppers, cut side down, in a single layer on a large, rimmed baking sheet (use two sheets if necessary). Place the whole cloves of garlic in between the peppers. Roast on the upper rack (and lower rack, if you're using two baking sheets) until peppers are blackened across the top, around 20 minutes. 2. Steam and peel the...