Tomato soup with roasted bell peppers

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1 28oz can of San Marzano peeled tomatos (reserve juice)
2 whole red bell peppers (singed under the broiler, black parts OK)
1 rib celery
2 large cloves garlic
1 walnut size shallot
3 cups of homemade stock (or two cups water + 1 cup reserve tomato juice)
1 teaspoon cayenne pepper
1 teaspoon smoked paprika

Buttery jalepeño spread
1 tbsp unsalted butter
1 fresh jalepeño
(Broil a jalepeño with the peppers, deseed, chop and add to taste to melted, unsalted butter in a small pot.)

Sharp white cheddar cheese
Your fav bread

Using a Vitamix, puree all the soup ingredients until smooth.  Setting from 1-7, then pulse high for 10 seconds at a time.  I guess you can work the motor high enough to cook the ingredients, but I wanted to skim the foam and cook the soup down slowly instead.

I heated the oven to 350 so I could toast one side of the bread with cheese, then spread the butter on the other side.  You can make this more decadent by adding homemade mayo and mixing grated cheese, however, I felt lazy and just sliced my cheese. 

Happy comfort meal before the new year!

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