Roasted Red Pepper Tomato Soup

I had the St. Paddy's 5k yesterday. It was right next to the lake and was only 16 degrees out. It was beyond frigid. It was waaaaaay too cold to run, so we had a very brisk walk. Thankfully, I filled our flasks with Bailey's and was able to spike our coffee with it. I think that may have taken a little edge off the cold. However, I decided to never sign up for another run in March. Wisconsin weather is so unpredictable, it's just not worth it.

Today, we are in the process of getting 15 inches of snow. It's ridiculous. I'm over this and ready for spring already. How can we be getting all this snow, but Spring is in one week?! Ugh.

I posted all my Barbies on eBay, so that I can pay for a spring break trip to Florida. I gotta get the hell out of here for a bit.

I try to not allow the weather to dictate what I will and will not do. I did go out the night before the race to visit a friend who was dog sitting not too far from my place.

It's like skipping stones made of little dogs. They were so freaking cute! This same friend requested that I blog this soup. I made this a couple weeks ago for a client and made extra for her, but I thought it best to post it for everyone's benefit. Until Spring really hits, we will need something to keep us nice and toasty.

Serves: 4 Chilly Gals

Ingredients:

4 TBS Butter

1 Cup Chopped White Onion

3 Garlic Cloves-Minced

2 Cans Fire Roasted Tomatoes with Chili's Diced (19 oz. total, with liquid)

1 16 oz. jar Organic Fire Roasted Red Peppers (with liquid)-about 6 peppers

2 Cups Veggie Broth

1 1/2 Cups Half & Half

1 Cup Crumbled Feta Cheese

S & P

Melt butter in soup pot.