4 red bell peppers
1 onion, chopped
4 cloves of garlic, minced
24 oz. chicken broth
1/2C heavy cream (I didn't use heavy cream but I can't remember what I did instead)
1/8tsp ground black pepper
Melt butter in a large saucepan over medium heat. Place the red bell pepper, onion, garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
Pour in chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
Run the soup through a strainer and return the liquid to the saucepan over medium-low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
Makes 4-6 servings.