Tomato Bisque with Garlic

2 14oz cans of diced tomatoes
2 heaping Tbl spoons of fresh salsa
1 16oz jar of roasted pepers
1 medium onion
4 medium garlic cloves
2 vegetable broth cubes
1 cup of roasted peppers juice
1 ¾ cup of hot water
1/3 cup of flour
2 teaspoons of olive oil
1 Tbl spoon of butter
½ Tbl spoon of salt
½ Tbl spoon of dill (dry)
½ Tbl spoon of basil (dry)

Combine roasted peppers, juice of roasted peppers, cans of tomato, salsa, broth cubes, basil and hot water in a pot and slow boil for 15 minutes, or until tomatoes are soft and falling apart. At the same time, in a heavy pan, add olive oil, butter and add chopped onion, then garlic – cook for 5 minutes on medium-low. Gradually add flour and cook for 2 minutes. Add the milk to the onion / flour mixture. Keeping this mixture on low for 3-4 minutes, put the tomato mixture in a blender and blend the ingredients. Once the tomato mixture is smooth - put it back into the pot. Take the milk / flour mixture and blend that in a blender. Combine both smoothed mixtures in a heavy pot, add salt and dill. Cool for another 10-15 minutes on medium-low, without letting the soup boil.

Number of Servings: 8

Recipe submitted by SparkPeople user VBRONNIK.