Tomato and Roasted Red Pepper Soup

Tasty and very quick -- it's a nice lunch if someone drops by unexpectedly, especially if you have jarred red peppers on hand rather than roasting fresh red peppers as the recipe calls for. I used fire-roasted canned tomatoes and added half an onion to the recipe as well. The flavor of the fresh ingredients is enhanced by roasted red chili paste and red wine vinegar. I left the soup pretty chunky, using a hand blender rather than a regular blender. I finished the soup with crumbled goat cheese although the recipe didn't call for it.

I suspect the leftovers might be reduced a bit and make a nice sauce for a roasted or grilled white fish.