Roasted Red Pepper & Tomato Soup

 This is a super close up that shows the real color of the soup.

1 t olive oil
1 onion, chopped
2 cloves garlic, minced
1 jar roasted red peppers, chopped (I use the Trader Joe's brand, but you could always roast your own)
4 large tomatoes, peeled, seeded and chopped (or a 28 oz can)
1 1/2 t dried thyme
2 t paprika
1 lg can tomato paste
6 cups broth of choice
1 pinch cayenne pepper
1/4 c fat free 1/2 & 1/2 (or you could just use milk too but the 1/2 & 1/2 really makes is creamy)
sour cream for garnish (optional)


In a giganto, mungo pot soften onion and garlic in olive oil. Add in tomato, bell peppers, thyme and paprika. Cook over medium heat until reduced by about 1/2. Stir in tomato paste, broth and cayenne. Let simmer for about 10 minutes. Puree the entire batch, then add the 1/2 & 1/2 and heat through. Serve with sour cream. It's also good with some pepperoni sprinkled in, but we ate it with some Goldfish crackers swimming around.
I want to try it with some other add-in's like: corn, rice, chicken or bacon too.
Try it and let me know what you think!

Oh, to freeze: let cool completely and pour into labeled freezer bags. Lie flat on a baking sheet and freeze solid. This will keep for about 4-6 months.
To reheat: let thaw and either heat through on stove top or in microwave.