Roasted Red Pepper Tomato Soup

• 2 tbsp butter
• 1 large onion, chopped
• 4 large garlic clove, minced
• 2 small carrots, peeled and chopped
• 2 small celery stalks, chopped
• 1 small red pepper, chopped
• 2 tbsp tomato paste
• 1 tbsp lime juice
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 3 cups low-sodium chicken broth
• 796-mL can diced tomatoes
• Grated Parmisan Cheese
• (I use a food processor for all the vegetables. they don't need to be cut really small, as they will be pureed).

1. Instructions
2. MELT 2 tbsp butter in a large saucepan over medium. Add onion and garlic.
3. Cook until onion is soft, 4 to 5 min.
4. Add carrots, celery, pepper, tomato paste, lime juice, sugar, salt and cayenne.
5. Season with fresh pepper.
6. Cook until vegetables begin to soften, stirring occasionally, 4 to 5 min.
7. Add broth and diced tomatoes and juices.
8. Bring to a boil, then reduce heat to low.
9. Simmer until vegetables are tender, 1-1 1/2 hrs.
10. PUREE in 2 batches in a blender until smooth.
11. Return to saucepan set over low to keep warm.
12. Cook up some grill cheese sandwiches, and cut into sticks for dipping, or into croutons to add to your soup.
13. LADLE soup into bowls, sprinkle grated parmisan cheese, and top with grilled cheese croutons.

butter, onion, garlic, carrots, celery stalks, red pepper, tomato, lime juice, sugar, salt, cayenne pepper, lowsodium, tomatoes, parmisan cheese, they

Taken from www.epicurious.com/recipes/member/views/roasted-red-pepper-tomato-soup-52980921 (may not work)