Fire Roasted Tomato Soup

This quick and easy soup is very versatile...you can keep it as is or you can jazz it up a ton of different ways. Some good variations would be to add some chopped fresh herbs before serving...  parsley, basil and thyme work well. Why not stir in a spoon of pesto sauce and grate some parmesan cheese on top? Roasted garlic and chopped roasted red peppers are another nice addition, or even a simple dollop of creme fraiche and a sprinkle of fresh chopped dill. The possibilities are endless. If you thin the soup out a bit with some extra chicken stock you can always add some fresh seasonal vegetables such as green beans, potatoes, peas and corn, You could even add some beans or mini meatballs...your kids will love it, especially if they help make it!

Serves 4.

1                        796ml can of tomatoes 

3c                     water or stock (chicken or vegetable)

1/4c                  flour

1                       398ml can of diced fire roasted peppers

1/2c                  heavy cream

salt and pepper to taste

Simply toss the first 3 ingredients into the blender and give it a whiz until smooth. Pour the tomato mixture into a medium sized pot on low heat. Now add the fire roasted peppers and give it a stir. Simmer on medium heat for about 10 -15 minutes or until it begins to boil. Lower the heat and stir in the heavy cream, season with salt and pepper. That's it, you're done. Enjoy!

Vegan Option-  Simply swap out the cream with some coconut creamer.