Yellow-Pepper Soup

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
351
FAT
61%
CHOL
0%
SOD
1%

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Ingredients for 6 servings

1/2 cup Blond Soffritto Base

3 1/2 pounds yellow peppers (about 7), cored, seeded, and chopped

2 pounds Yukon gold potatoes (about 3 medium), peeled and chopped

2 fresh or dried bay leaves

Coarse salt and freshly ground black pepper

1/2 small bunch thyme, tied with kitchen twine, plus leaves for serving

1/2 cup extra-virgin olive oil (optional), plus more for drizzling

Croutons, for serving

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