ROASTED RED PEPPER AND TOMATO SOUP

Grab your car keys and wallet. There is something you must do RIGHT now.  Don’t ask questions — just go!

You must buy this soup. As in right this very minute.

I need you to have it in front of you (preferably heated up and served with melted St. Andre on Grand Central Como bread like I just did) as you read this. Otherwise, it just wouldn’t be fair to tell you how mind-bendingly luscious it is.

Why so good? How do I know what the people at Pacific Foods are doing to make it so? Yes, it has a really intense roasted red pepper and tomato flavor, but there must be crack in this thing because there is no way that they are able to eke out that much flavor and creaminess from reduced fat milk and tomato paste (two of the top five ingredients along with two kinds of red bell peppers and filtered water) without some kind of shenanigans going on.

Pacific Foods is based just outside Portland in Tualatin, Oregon, and I am tempted to go on a secret, fact-finding mission  and spy on their production — just what is the answer for that much cryovac-ced deliciousness? And with only 2 grams of fat per serving? Damn, I don’t even get out of bed without eating that much.

Either way, buy en masse before the word gets out. It’s delicious warm straight up or even better yet, enjoyed with the addition of cooked tortellini, roasted chicken or brown rice. And cheese croutons. And wine.

Available at grocery stores nationwide and when I am very lucky, I can find it by the 6 pack at Costco.