Red Pepper and Tomato Soup

Serves 10

½ cup finely chopped onions

6 large garlic cloves, minced

½ teaspoon dried thyme, crumbled

½ teaspoon dried oregano, crumbled

4 tablespoons unsalted butter

4 red bell peppers, roasted, peeled and chopped

2 28-ounce cans diced tomatoes, drained

4 cups chicken or vegetable broth

1 cup heavy cream

Salt and pepper to taste

Garlic cream:

2 large garlic cloves, minced

1 teaspoon salt

1 cup sour cream

1. In a heavy saucepan, cook the onions, the 6 cloves of garlic, thyme and oregano in the butter over low heat, stirring, until the onions are soft.

2. Add the peppers, tomatoes and broth and simmer the soup for 15 minutes.

3. In a blender, puree the soup in small batches until it is very smooth. Whisk in the cream and extra broth to reach the desired consistency. Season to taste with salt and pepper.

4. For the garlic cream, mash the 2 minced garlic cloves and the salt into a paste, then blend into the sour cream until smooth. Push the mixture through a fine sieve into a small bowl.

5. To serve, ladle the soup into small bowls and drizzle some of the garlic cream over each serving. Top with a cheese puff, if desired.

— Linda Moreno, Spun Sugar,

Per serving: 350 calories, 18 g protein, 16 g carbohydrates, 24 g total fat, 13 g saturated fat, 100 mg cholesterol, 1220 mg sodium, 1 g fiber. Calories from fat: 210.

— Staff analysis