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Roasted Red Pepper and Tomato Soup

Reviewed: Apr. 8, 2009
The soup is fantastic. And if I'd been a better cook it might even have tasted like it was supposed to have done. However, (this is entirely my own fault -- I'm a new cook and still learning) it came out way hotter than I expected. And I'm Indian so thats saying a lot. Anyway, I wanted to make it with only one red bell pepper so I halved all the ingredients. However instead of two I used one really large (size of a small squash) red vine ripened tomato. I also had no paprika so I substituted red chilly flakes. That might have been my first mistake. I also had no thyme so ditched that. And when it said to add a pinch of cayenne pepper (another thing I didn't have) I added a 1/4 tsp of red chilly powder. Mistake number two I fear. What should I have done instead? Any tips?
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