Cream Of Tomato And Roasted Red Pepper Soup - cooking recipe

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

Preparation

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