Tomato soup is the ultimate comfort food for a cold day. While I never, ever, will get tired of good old fashioned tomato soup, this creamy roasted red pepper bisque comes in a close second.
Chop the onions and garlic - Chop the onions into a fine dice, and thinly slice the garlic. The chopping does not need to be perfect, as the soup will be blended.
Sauté the onions and garlic: In a large pot over medium heat, saute the onions and garlic in olive oil. Cook through until translucent, but be sure that the garlic does not burn.
Add the broth and spices: Add the roasted red peppers, tomatoes, chicken broth and spices. Simmer for 15 minutes. Remove from the heat, and let it cool for 5 minutes.