Bell pepper soup

Ingredients:

- 4 red or yellow bell peppers - 2 onions, chopped - 400 gr ( 28- to 32-oz)can chopped tomatoes - 1½l (6 cp) water with 3 chicken bouillon cubes or chicken broth - 4 cloves garlic - 1 tbsp olive oil - salt and ground black pepper to taste

Preparation: Preheat oven to 375 degrees F (190 degrees C). Place halved peppers ( remove seeds), cut side up in shallow baking dish. Roast for 1 hour. When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers. Saute the onion in oil over medium flame until tender in a medium sized stock pot. Add water and chicken bouillon cubes or the chicken broth, add the peeled peppers and the can tomatos, bring to a boil, cover and simmer for 10 minutes. Puree the soup with a stick blender. Bring the soup to a boil for a minutes. Add a dash of salt and pepper! Before serving put a little cream in the soup and stirr well. Enjoy!

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