I had an abundance of cream and remembered how much I loved the roasted red pepper soup from local restaurants. I quickly whipped this together and was very pleased with how it turned out. You could easily alter this recipe to your liking.
- 6 large roasted red peppers, chopped (from a jar saves time)
- 1 large onion, diced
- 3 small garlic cloves, chopped
- 1 tablespoon butter
- 1⁄8 teaspoon black pepper
- 1 (28 ounce) can diced tomatoes with juice
- 1 cup water
- 1 vegetable bouillon cube (I use mushroom)
- 1 cup heavy cream (I use 35% whipping cream)
- salt, if necessary
- Add butter to large saucepan and melt over medium heat.
- Add onion and garlic and saute for about 4 minutes, just to get the aromas flowing.
- Sprinkle mixture with black pepper.
- Add roasted red pepper and cook for another couple of minutes.
- Pour in the can of diced tomatoes with juice and raise heat.
- Pour in cup of water and add bouillon cube.
- Bring to a boil, stirring occasionally.
- Once bouillon cube has dissolved add cream and stir, removing from heat.
- *Give the soup a quick taste to see if salt is needed. Generally the bouillon cube is salty enough so you will probably not need it.
- Transfer small amounts of the soup into a blender, trying to keep an even liquid to vegetable ratio.
- Puree until there are little to no chunks left and pour into another saucepan.
- Continue this until all the mixture is pureed, leaving you with a hearty, thick soup.
- **If you want to freeze batches, do not add the cream. Puree the soup as normal, omitting the cream and add cream at a later time when the soup is defrosted.
- ***I use heavy whipping cream because I love the rich taste. If you want to cut back perhaps use only 3/4 cup or use a lower cream altogether. I find the heavy cream gives the soup a nice texture.
- ****Instead of using water and a bouillon cube you could always use store bought broth.