Saute in water until soft:
1/2 onion or so – chopped
1 large red pepper – chopped
Stir in 1 tablespoon corn starch after blending it first in a little cold water
1 clove garlic – minced
1 tablespoon balsamic vinegar
2 cups vegetable broth
1/2 cup each of frozen peas and corn
salt & pepper to taste
…..and let it cook and blend on low for 30 minutes or so
…some people puree red pepper soup and add some kind of milk or cream, but I like to keep the texture of the vegetables and the broth as is.
The corn starch didn’t really thicken the way I thought it would but maybe it added something to the mix–maybe not.
You could add other spices like cumin or cayenne or curry for variety.