Submitted by: Kathy Johnson of Salem, OH
Ingredients:
- 2 Tbsp. butter
- 4 red bell peppers, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 24 fl.oz. chicken broth
- 1/2 cup heavy cream
- 1/8 tsp. ground black pepper
Directions:
- Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5-10 minutes, or until tender.
- Pour in the 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 5-10 minutes.