This is a variation on my earlier posted cream of tomato soup. It is basically that soup, but with some pureed roasted red pepper added in. The results are startlingly like the Trader Joe’s Tomato & Roasted Red Pepper soup, except fresher tasting.
Tomato and Roasted Red Pepper Soup
3-4 Tbl. butter or olive oil
3-4 Tbl. flour (I used instant blending Wondra)
3 cups milk
6 ounces tomato paste
1 cup water
2 roasted red peppers, pureed to make about 1 cup, 8-9 ounces (roast red peppers at 400-450 degrees until skin starts to blacken, then remove from over, cover, cool, and then carefully peel; any skin that remains will not puree well and will result in bits of skin in the final soup)
salt and pepper, to taste
1/8 tsp. onion powder
1/8 tsp. garlic powder (another option is to roast a garlic clove or two with the red peppers and then puree the garlic with the red peppers)
1/8 tsp. oregano
Heat oil or butter. Add flour. Stir well. Cook for a minute to take off the raw taste of the flour. Add the milk gradually, stirring well to combine. Continue cooking, stirring constantly, until the mixture thickens. Add the tomato paste and stir it in to evenly combine with the milk. You will now have a very thick mixture. Add the roasted red pepper puree and water. Season to taste with salt, pepper, onion powder, garlic powder and oregano. Adjust thickness as desired with more water or milk. Heat through and readjust seasoning.