I got this recipe off Elise on the blog simplyrecipes.com and should be easy to convert to the TMX
Serves 4 - 6
3 Tbsp butter
1 medium onion, peeled and diced (about 1 cup)
1 large russet potato, peeled and diced (about 1 1/2 cup)
4 large red bell peppers (buy them from the deli or a jar of roasted ones should do as well), chopped roughly
3 cloves garlic
1 ltr vegetable stock
1/4 cup cream or milk
Cayenne, salt and pepper to taste
Method
Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and saute for 2-3 minutes, stirring occasionally. Add the potatoes and cook another 1-2 minutes, then add the garlic and roasted peppers. Stir well and cook for 2 minutes.
Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft.
Purée the soup until very smooth.
Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste.
