As described in the photos above you will want to roast and prepare your red bell peppers by roasting them and peeling away the outer skin. You use the inner parts for your soup and you will have a soup that is oh so tasty and delicious.

1. 8 Large Roasted Red Bell Peppers

2. 2 Tablespoons Butter.

3. 1 Cup Chopped Onion.

4. 1 Tablespoon Minced Fresh Garlic.

5. 1 Six Ounce Can Tomato Paste.

6. 3 Cups Chicken Stock.

7. 3 Cups Heavy Cream.

8. 4 Tablespoons Sour Cream.

9. 1 Teaspoon Salt.

10. 1 Teaspoon Ground Cayenne Pepper.

Place all of the above ingredients into a blender and blend very well until very well mixed up. Pour out into a stock pot and bring almost to a boil but not quite. Reduce heat to a simmer and let it cook for 30 minutes before you serve your roasted red pepper soup.

When you get ready to serve your roasted red pepper soup pour it out into bowls and swirl a spoon of sour creme into the center of each bowl and add a sprinkle of fresh fine chopped parsley. Serve with crackers. This roasted red pepper soup is a excellent starter for any beef meal.

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