| | Directions | | Preheat oven to broil. Place the bell peppers on a baking sheet and broil on the top rack of the oven, rotate them as each side turns black. Place the blackened peppers in a paper bag, close tightly; cool for 20 minutes. Peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside. Sauté the onion and garlic in large stock pot in the oil for 5 minutes, or until onion is translucent. Add the chopped, roasted red bell peppers and sauté for 2 to 3 more minutes. Add the chicken broth, stirring well. Remove from the heat and using a stick blender, puree the soup and return to low heat for 5 minutes to make sure it is good and hot. Dollop with sour cream, if you like. |
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| Ingredients | | - |  | 12 red bell peppers |
| - | | 4 onions, chopped |
| - | | 1/4 cup garlic, minced |
| - | | 1/4 cup olive oil |
| - | | 4 quarts chicken broth |
| - | | salt and pepper to taste |
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