Basic And Easy Creamy Roasted Red Pepper Soup - cooking recipe

Ingredients

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

Preparation

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.