Light, creamy, pureed soup that is quite mild in flavor.  Great for the cooler fireside evenings.

2 tbsp olive oil (25 mL)
4 red bell peppers, chopped
2 tbsp chopped onion (25 mL)
1 tsp crushed garlic (5 mL)
24 fl oz chicken broth (710 mL)
1/2 cup whipping cream (125 mL)A whole and halved red bell pepper

1/8 tsp black pepper (0.5 mL)

In large electric frying pan or saucepan, heat oil.  Add peppers, onion and garlic.  Saute 10 minutes.  Pour in chicken broth and reduce heat to low.  Simmer 30 minutes.  Transfer to a blender and puree until smooth.  Pulverize through a strainer and return soup to pan.  Stir in cream and black pepper.  Heat through.  Serve with freshly ground black pepper, if desired.

Yield: 6 servings
1 serving 156.5 calories
4.0 g protein
12.4 g fat
7.1 g carbs