A Saturday recipe by popular demand!
This is our favorite tomato soup we make using jars of stewed tomatoes and roasted red peppers that we preserved last summer. It tastes fresh and bright, and nothing like the mellow and creamy variety you get out of a can. Best of all, it's quick and easy to make!
p.s. if you find that the soup is too tart/acidic for your liking, you can serve it with a spoonful of creme fraiche or sour cream to tone it down a notch.