Cream Of Red Pepper Soup

• 2 tablespoons butter
• 1 small onion, minced
• 1/8 teaspoon dried rosemary or 1/4 teaspoon crushed fresh rosemary leaf
• 4 red bell peppers, roasted, peeled, seeded and chopped
• 1 1/4 quarts vegetable stock
• 3 tablespoons tomato paste
• 1/2 cup heavy cream
• sweet paprika
• salt and pepper

1. Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat, stirring often.
2. Add peppers and stock, bring to a boil, lower heat and simmer 15 minutes.
3. Stir in tomato paste; place in food processor or blender; puree.
4. Stir in 1/4 cup cream and paprika, salt and pepper.
5. Ladle into 4 soup bowls and swirl 1 Tbs of cream onto the surface of each; sprinkle cream lightly with paprika for a speckled effect.

butter, onion, rosemary, red bell peppers, vegetable stock, tomato paste, heavy cream, sweet paprika, salt

Taken from www.food.com/recipe/cream-of-red-pepper-soup-186344 (may not work)