Roasted Red Pepper and Tomato Soup

- 1 tablespoon olive oil
- 1/2 onion diced
- 2 garlic cloves, minced
- 1 quart jar of roasted red peppers, drained and chopped into large chunks
- 2- 14 ounce cans of diced tomatoes, undrained (you can also use whole tomatoes that you crush in your hands)
- 2 teaspoons chili powder (can add more if you like)
salt and pepper to taste
- 1/4 cup or so of fat free half and half
- 1/2 cup shredded gouda, white cheddar etc (pretty much whatever you have on hand)

Directions:

1. Saute onion and garlic in olive oil over medium heat.
2. Add chopped red peppers, tomatoes, and spices and allow to simmer for about 10-15 minutes.
3. Blend with a stick blender or in a standard blender until smooth.
4. Add half and half and cheese and allow cheese to melt and soup to heat back up.
5. Serve with a grilled cheese and enjoy!