Cream of Tomato and Roasted Red Pepper Soup

Submitted by One Happy Woman

"Easiest soup on the planet -- good hot or cold, ready in 20 minutes, tops. 4 main ingredients. Simply delicious. Company worthy. You're welcome to roast your own peppers, but I use canned or jarred peppers, including the juice. I blend it with a stick blender; you could also use your blender but it's just one more thing to wash! Use any color onion you choose. Adjust the seasonings according to preference and use from 4-8 oz of regular or low fat cream cheese."

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 8

ingredients

• 2 tablespoons olive oil
• 2 -3 garlic cloves, minced
• 1 large onion, chopped
• 1 (28 ounce) can chopped tomatoes
• 1 (28 ounce) can roasted red peppers (or equivalent)
• 12 ounces water
• 2 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1⁄2 teaspoon salt
• 1 teaspoon lemon pepper
• 8 ounces cream cheese

directions

1. Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup.
2. Season with smoked paprika, salt and lemon pepper.
3. Add the water, canned tomatoes and roasted red pepper, including the juice from the peppers and bring to a simmer.
4. Break the cream cheese up into lumps, add to soup, and simmer until onions are soft.
5. Blend until smooth with stick blender.
6. Serve hot or chill and serve cold.