Abby was too busy throwing a tantrum to sit down and eat dinner, but I loved this. Even Lizzy, who has an inborn hatred for being spoon-fed, took a few bites and smacked her lips repeatedly. This was a breeze to put together and made an excellent accompaniment to grilled cheese!
Roasted Red Pepper Soup
(adapted from Parents Magazine)
2 cups chicken or vegetable stock
1 24-oz jar roasted red peppers, drained (or, 3 roasted red peppers)
1 tsp honey
1 clove garlic
basil, salt, and pepper to season (optional... my jarred roasted red peppers were quite seasoned, so I just stirred in a bit of chopped fresh basil at the end)
Blend together stock, red peppers, honey, and garlic (either in a blender, or with an immersion blender in the pot. I love my immersion blender. If you don't have one, you should!). Heat the soup for 5-10 minutes over medium heat, until hot.