Red Pepper Soup

Directions

1. 1
   Roast the red peppers in a foil-lined pan at 450°F Cook until brown and puffy on all sides, turning once or twice.
2. 2
   Allow the peppers to cool for about 10 minutes. Peel and remove the stems and seeds.
3. 3
   Heat the butter in a pan over medium-high heat. Add the onion and garlic and saute until softened, about 5 minutes.
4. 4
   Add the red peppers, broth, and onion mixture to a blender and puree until smooth.
5. 5
   Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.