Roasted Red Bell Pepper Soup Recipe

Grill red bell peppers until skins are black and charred. Set aside to cool. Peel, core, and chop roasted bell peppers.

In a saucepan, sauté garlic until fragrant. Add onions and cook until translucent. Add bell peppers and chicken stock; bring to a boil.

Purée mixture in a blender until smooth then strain through a sieve. Place mixture back in the pot. Stir in cream; season with salt and pepper. Serve with croutons, if desired.