roasted red pepper bisque

mood: satiated
listening to: isis :: hall of the dead/ghost key

it's cold outside and what's better on a cold afternoon or evening than soup! i've been feeling inspired to find a soup to make for the past 2 weeks, but nothing sounded intriguing. i didn't want to make something that you could pour out of a campbell's can, but also didn't want to make something that would take forever and a day... i mean, come on... it's soup! i came across this recipe and realized the alteration opportunities that i had to make this even more magnificent. the original called for chicken broth, which i've never found to be that tasty, so i substituted tomato paste and heavy whipping cream. this one is easy for all y'all that are being blanketed by snow.

Ingredients:
2 16 oz. jars of roasted red peppers
1 6 oz can of tomato paste
2 large garlic cloves
ginger
salt
dried basil
dried oregano
cumin ground black pepper
1/2 cup heavy whipping cream

Preparation:
- drain red peppers and put in food processor or blender
- blend until smooth, add in garlic and ginger
- in a large saucepan, mix red pepper mixture with tomato paste and heavy whipping cream
- add in salt, pepper, basil and oregano to taste

if you want to add in shrimp or other vegetables, you can add them in here and serve it with some french bread