*To Roast the Red Peppers at Home: Rinse the peppers off. Using a gas stovetop or gas grill on medium-high heat, char each side of the pepper until black & blistered. The pepper will soften & shrivel slightly. Immediately place charred peppers into a zip-top plastic bag for 5 minutes. Peel off & discard the charred skin. Slice open the peppers, remove the seeds, veins, & stems and slice the peppers thinly for the soup.
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