Red Pepper Soup

4 red bell peppers
2 Tbls butter
1 medium onion, chopped 
1 garlic clove, minced
24 oz. chicken broth (or 3 cups water plus 2-3 tsp chicken soup base) 
½ cup half & half or whole milk 
¼ tsp black pepper

Roast red peppers on a foil-lined pan in a 450° oven; turn once or twice until brown and puffy on all sides, 15-20 minutes. Put the peppers in a paper bag or covered container to cool for about 10 minutes. Peel and remove the stems and seeds. Heat the butter in a pan over medium-high heat. Add the onion and garlic and saute until softened and tender, about 5 minutes. Add the red peppers, broth, and onion mixture to a blender and puree until smooth. Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.

Serves: 6