New recipe--roasted red pepper soup--easy squeezy

When the person you make dinner for whoops and cheers about the meal like he's watching a football game, you know you've got a hit. My S.O. is easy--he loves soup. So whenever I want a sure hit, I include soup in the meal.

Last night we did roasted red pepper soup and BLAT's (Bacon--fake of course, lettuce, avocado & tomato sandwiches).

The roasted red pepper soup is about the easiest recipe I have. It's only 4 ingredients and takes less than 10 minutes. It's also pretty and it will sit on the stove as long as you need it to, so it's great to serve at a dinner party. One of the keys to its ease is using a hand blender. If you don't have one, you should get one--easy to use, super easy to clean up.

This recipe serves 2 people and is easily doubled

Roasted Red Pepper Soup

2 12 oz jars of water packed roasted red peppers
1 vegetarian bouillon cube
1 cup unsweetened soy milk or regular milk
1 T of dehydrated onions, or 1/2 t of powdered onion seasoning (no salt) or 1/2 white onion diced and sauteed until just cooked through
water as needed

Dump the peppers and water into a medium sauce pan over medium heat, add bouillon cube and onion spice. Heat for about 4 minutes. Then either pour into a blender and blend until all the big chunks are broken down--or stick the hand blender right in the pan and blend until all the big chunks are broken down. It's kinda nice to leave some smaller pieces, the peppers will be soft--it's a nice texture.

Return to the stove and let simmer on low for at least 10 minutes or until you are ready, adding water as it reduces. In the end you should have 1 1/2 to 2 cups of soup in the pan.

In a mug, microwave the milk, just to take the chill off--about 1 minute.

Pour the soup into two bowls, then immediately add the milk 1/2 cup to each bowl and serve. You can stir it in or leave it swirled. You can also top with a dollop of sour cream if you like (i just like saying "dollop").