Roasted Red Pepper Soup

if you like tomato soup you will love this.

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper

Rub red peppers with olive oil and broil till skins are lightly brown on all sides
Put in zip loc bag for 10-15 min then peal skin off.
Chop up peppers onion saute in garlic till onions are soft.
Blend in blender
Add chicken broth and cook till desired consistency (15-20) min
Add heavy cream and black pepper.

Serve with toasted bread. The harder the better :)