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1
Add butter to large saucepan and melt over medium heat.
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2
Add onion and garlic and saute for about 4 minutes, just to get the aromas flowing.
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3
Sprinkle mixture with black pepper.
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4
Add roasted red pepper and cook for another couple of minutes.
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5
Pour in the can of diced tomatoes with juice and raise heat.
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6
Pour in cup of water and add bouillon cube.
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7
Bring to a boil, stirring occasionally.
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8
Once bouillon cube has dissolved add cream and stir, removing from heat.
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9
*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.
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10
Transfer small amounts of the soup into a blender, trying to keep an even liquid to vegetable ratio.
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11
Puree until there are little to no chunks left and pour into another saucepan.
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12
Continue this until all the mixture is pureed, leaving you with a hearty, thick soup.
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13
**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.
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14
***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.
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15
****Instead of using water and a bouillon cube you could always use store bought broth.
