This is my vegetarian version of chicken noodle soup. I make it when someone is sick. It’s got lots of garlic and black pepper and it’s warm and comforting.

Ingredients:

1 red pepper, 1 medium red onion, 1 14 oz can of tomatoes, 10 large cloves of garlic, 2 cups vegetable broth, 1 tbsp olive oil, 1-2 tbsp butter, 3-4 tbsp heavy whipping cream, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp black peppercorns, 1 tsp oregano

Chop the onions and peppers into 3 inch pieces, toss with olive oil, salt and pepper and roast either on a grill or in a 450F oven for 20-30 min till soft and charred

Heat butter, add the garlic and fry till lightly golden brown. Add the tomatoes, vegetable stock, roasted onions, peppers and tomatoes and the spices. Bring to a boil and then simmer for 20 minutes.

Blend. Garnish with a tbsp of cream and a drizzle of olive oil

Serve over spaghetti

Note about vegetable stock- I’ve been using Better than Bouillon lately and the flavor of their vegetable base is extremely good. I suspect it’s the MSG or whatever equivalent they’ve called it. It’s delicious