It's soup day today. This means that I have some open jars or cans or vegetables needing cooking before an unwanted science project begins. Today for example, I had an open can of tomato paste in the fridge, as well as a jar of opened roasted peppers. So, it wasn't hard for me to figure out what would be finding its way into the pot.
My 5 year old will only eat soup that is red. I don't why, but that is how it is right now. This soup will therefore have the right color for her. So when she asks "what color is the soup?". I can say "it's red." Then she will say "yay, I want a bowl of soup", instead of "I don't like that color", to which I will just roll my eyes and shake my head in frustration.
- 1 Tbl oil (I used canola)
- 1 medium onion, diced
- 5 roasted peppers, chopped (I used 3 red and 2 yellow).
- 4 cloves of garlic minced
- 3 Tbl butter
- 1/4 cup flour
- 2 Tbl tomato paste
- 32 oz. low sodium chicken broth
- 1/2 tsp dry thyme
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup half and half
Now add the garlic and tomato paste. Continue to stir.
Move the vegetables to a side of the pot and place the butter in the empty spot. Let it melt and then add the flour. Mix the flour and butter together well, and then combine the vegetables. Stir for 5 minutes.
Puree the soup with an immersion blender. Then add the cream and stir.