I like the prior contributor's suggestion regarding the cutting the red peppers in half. I had a hard time peeling them keeping them whole the first time I made this recipe.
This is a delicious soup though... I'm making one big pot today to provide lunch for the rest of the week.
This is a soup for these cold days in November. Followed the directions to a "t".
I made a slight change in how to prepare the vegetable. Tossed the potatos in a bowl with small amount of olive oil. Spread on a what you call a cooling rack for cookies, I cut the peppers into halves, removed the seeds and placed the halves on the rack with the potatoes and garlic. I brushed the peppers with oil evenly on each pepper half and roasted as directed.