Ingredients

• 2 tablespoons butter
• 4 reds bell peppers , chopped
• 1 onion , chopped
• 4 cloves garlic , minced
• 24 fluids ounces chicken broth
• 0.5 cups heavy cream
• 0.13 teaspoons ground black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Sauté red bell pepper, onion, and garlic in butter until tender, 5 to 10 minutes.
3. 3 Stir in chicken broth, reduce heat to low, and simmer for 30 minutes. ]
4. 4 Transfer to a blender and purée until smooth.
5. 5 Strain soup through a strainer into the saucepan. Stir in heavy cream and black pepper. Cook over medium-low heat until warmed through, 5 to 10 minutes.

Nutrition per serving