Roasted Red Pepper Soup, Tomato Relish

I finally got a new immersion blender and just in the nick of time as I am going full steam ahead during my self proclaimed "soup season."

Creamy roasted red pepper soup with fresh rosemary, onions, tomatoes and a hint of heat finished with a touch of cream. Chunky tomato relish with red peppers and garlic remaining after it has been pureed.

Roasted Red Pepper Soup

3 tbl extra virgin olive oil
1 white onion, large chunks
4 hot house tomatoes, each diced in 6 wedges and seeded
3 red peppers, seeded and cut into 6 slices each
3 garlic cloves, smashed
4 sprigs of fresh rosemary, stems removed
1 tbl coarse sea salt
2 tsp pepper
6 cups no chicken-vegetable broth
2 tbl earth balance vegan butter
2 tbl AP flour
1/8 tsp organic sugar
pinch cayenne pepper
2 tsp paprika
1 tsp red pepper flakes
3 tbl vegan sour cream

Preheat the oven to 425. Line a baking sheet with foil and spread the onion, tomato, red pepper, garlic and rosemary leaves out. Drizzle with olive oil, salt and pepper. Toss to combine. Roast for 30 minutes until vegetables are tender and slightly charred on the tips.
Puree the roasted vegetables with the vegetable broth until relatively smooth. Strain the soup with a fine sieve. Reserve the chunky vegetable pieces that remain in the sieve.
In a large soup pot, melt the butter and add the flour. Whisk to combine and continue whisking for 2 minutes to cook out the raw flour flavor. Add your pureed soup and whisk until it starts to thicken. Add the cayenne, sugar, paprika and red pepper flakes. Bring to a boil, reduce to a simmer and cook for 10 minutes. Adjust seasonings if necessary. Right before serving, stir in the sour cream.
Serve with a dollop of the chunky relish in the center.