Serving suggestion #1: Serve alone as a light lunch. Top with sour cream and chives. I mix in a little milk with sour cream in a Ziploc bag to be able to drizzle rather than dollop, as I think that makes for a better presentation.
Serving suggestion #2: Serve as an appetizer by placing in small demitasse cups or ramekins and topping with blue cheese crumbles.
Serving suggestion #3: Serve alongside a hearty sandwich. Take a sandwich from good to great by giving it a little extra love in the oven. Preheat at 350 degrees and wrap a sandwich made with your favorite fixings in tinfoil. Heat for about 20 minutes. If you are serving a larger group, slice a medium to large focaccia loaf in half and layer the ingredients inside, wrap in tinfoil and heat, just as you would a single serving sandwich (although allow for more time). Let cool for a bit, and cut individual servings. Serve with these darling tea towels from Little Minnow Designs, a company started by two sisters from Minnesota pursuing a dream of bringing handmade loveliness into the world.
Reality Check. If you look in the picture with the ingredients, you will see that a jar of pesto is included. My original plan was to top the soup with a drizzle or dollop of the basil goodness. It made for a terrible presentation, however, as it looked like dirt, or worse. Please disregard this ingredient and do not go this route (particularly if serving guests).
Tomato Red Pepper Cream Soup
2 tablespoon olive oil
1/2 cup finely chopped onion
2 cans tomato soup
2 cans (14 oz) fire roasted diced tomatoes
One 12 ounce jar roasted red peppers, un-drained
One 8 ounce cream cheese, cut into 8 sections
3 cups milk
2 tablespoon dried basil
Salt and pepper to taste
Saute onion in olive oil until translucent
Add soup, tomatoes, and peppers
Blend and simmer for 20 minutes
Add milk and cream cheese
Continue to cook, stirring often until cheese melts
Add basil, salt and pepper
Blend in small batches until smooth