After days of sunshine and warm weather, it turneed cold and wet today.
I was craving something to keep me warm, and nothing tastes better than a hearty, warm soup.
I started with a recipe from the Vegetarian Times, and after some twists and tweaks, this is what I ended up with:
1 teaspoon olive oil
2 medium onions, diced
1 tablespoon tomato paste
1 clove garlic, finely chopped (about 1 tsp.)
12-oz. jar roasted red peppers, drained and rinsed, then roughly chopped
3 (8-oz) cans chopped tomatoes
2 teaspoon light brown sugar
1 buillion cube
1 teaspoon dried thyme
1 cup water
1/3 cup heavy cream or half and half
salt and pepper to taste
1/2 cup macaroni
Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic and a little salt, and sautè for one minute more.
Add tomato paste to the onions. Stir well and make sure the onions are coated in the paste before you continue.
Stir in peppers, tomatoes, sugar, bullion and water thyme.
Simmer 20 minutes.
Transfer mixture to blender, and purée until smooth. Season with salt and pepper.
Transfer back to pot. add water and macaroni, and let boil fro about 10 minutes under a lid. Remove pot from plate and stir in heavy cream.
Serve while still hot.