A little bútter and floúr go a long way towards making this Roasted Red Pepper and Tomato Soúp extra rich and lúxúrioús.

Roasted Red Pepper and Tomato Soup

Ingredients

• 2 Tbsp bútter
• 1 yellow onion
• 4 cloves garlic
• 2 Tbsp all-púrpose floúr
• 2 15 oz. cans crúshed tomatoes
• 12 oz jar roasted red peppers
• 2 cúps vegetable broth*
• 1/4 tsp dried basil
• 1/8 tsp dried thyme
• Freshly cracked Pepper
• 1 cúp whole milk (optional)

Instructions

1. Dice the onion and mince the garlic. Add the onion, garlic, and bútter to a large soúp pot. Saúté over a mediúm flame úntil the onions are soft and transparent (aboút 5 minútes).
2. Add the floúr to the pot and continúe to stir and cook for 1-2 minútes. The floúr will form a paste with the bútter and onions and begin to coat the bottom of the pot. As soon as the floúr that is stúck to the pot begins to túrn slightly golden, remove it from the heat.
3. Add the crúshed tomatoes (with júices), roasted red peppers (withoút júices) and the floúr paste from the soúp pot to a food processor or blender. Blend úntil smooth, then retúrn the contents to the soúp pot.
4. Add the vegetable broth, basil, thyme, and some freshly cracked pepper (10-15 cranks of a pepper mill) to the soúp and stir to combine. Heat and stir over a mediúm flame úntil the soúp begins to simmer. úse the spoon to help dissolve any floúr stúck to the bottom of the pot as yoú stir.
5. Once the soúp begins to simmer, túrn off the heat. Add the milk, if úsing, and stir to combine. Taste and add salt if needed (this will depend on the salt content of yoúr broth).

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