Roasted Red Pepper Soup and Grilled Cheeze

Adapted from Sea Salt with Food.
7 red bell peppers
2 carrots, diced
1 TBL olive oil
2 medium onions, diced
3 garlic cloves, minced
2 potatoes, diced
6 cups faux chicken stock or vegetable bullion
salt and pepper to taste
1/2 tsp smoked paprika

Preheat oven to 425 and roast whole peppers until they are black and puckery. Remove from oven and place in a bowl, cover with plastic wrap for 5 minutes. Then slide off skins and deseed. Loosely chop peppers.

In a large pot, saute garlic, onions, carrots, and potatoes about 5 minutes. Add peppers and bullion. Bring to a boil, then reduce heat, cover and simmer about 20 minutes. Remove from heat and allow to cool slightly before blending. Return blended soup to the stove, add smoked paprika and additional salt and pepper as needed.

For the sandwich: gf bread and pepper jack Daiya!!!!