And it's easy -- mild and slightly sweet. We served it with hummus and whole-wheat pitas, edamame and applesauce for the kids.

My kids were in a rejecting mood on the night we had this soup, though. It was one of those times when they shook their heads before the first bite even entered their mouths.

But I imagine some kids might be attracted by the color. Let's hope yours are!

Cream of Red Pepper Soup

Serves 4 to 5

1 to 2 tablespoons unsalted butter (or 1 tablespoon unsalted butter and 1 tablespoon olive oil)
2 cups minced onion
2 large cloves garlic, minced
1 teaspoon cumin
5 medium-sized red bell peppers- stemmed, seeded, and sliced
1 teaspoon salt
1 tablespoon all-purpose flour
2 1/2 cups milk (soy okay) - at room temperature or warmer
Freshly ground black pepper to taste

Optional, for the top:
Sour cream (thinned by whisking slightly)
Torn cilantro leaves

Melt the butter and/or heat the oil in a soup pot or Dutch oven over medium heat and swirl to coat the pan. Add the onion and garlic, and cumin, and cook over low heat, stirring, for 5 minutes.

Add the bell peppers and salt, stir well, cover, and continue to cook over low heat for 15 minutes, stirring occasionally. Gradually sprinkle in the flour. Cook, stirring, for another 3 minutes or so. Remove from heat. Purée in a blender, bit by bit, with the milk. Pour the puréed soup back into the soup pot. You may wish to strain the soup to get a smoother texture.

If serving cold, chill slightly (or allow to cool to room temperature). If serving warm, heat very gently (do not boil), then add black pepper to taste. Serve topped with sour cream and/or torn cilantro leaves, if desired.

--Adapted from molliekatzen.com

Per serving (based on 5 servings): 158 calories, 6 grams protein, 5 grams fat, 2 grams saturated fat, 23 grams carbohydrate, 4 grams fiber, 536 milligrams sodium, 6 milligrams cholesterol. Analysis by registered dietitian Jodie Shield.