Roasted Red Pepper Soup

Cut the tops off the peppers, remove the seeds and membranes, cut in half and lay on a foil-lined baking sheet. Place under a broiler until the skins turn black and blister. Place them in a plastic bag and let them rest about 15 minutes. The skin will peel right off.

Heat olive oil in a stock pot and cook onion and garlic til tender. Add tomatoes. Let cool slightly, then transfer mix to the blender*. Puree the vegetables, including peppers, with some of the chicken broth until smooth. Pour back into pot. Add the rest of the chicken broth and seasonings. Let it come to a simmer. Add the cream and remove from heat.

* If you have an immersion blender, then go ahead and add all chicken broth to the pot with the cooked vegetables and puree in the pot. Once the mixture is smooth, add the cream.