5 large sweet red peppers
4 cups chicken broth
1 16-ounce can tomatoes
2 cloves garlic, minced
sour cream
Cut pepper in half. Remove seeds and stems. Place cut side down on a foil-lined baking sheet. Bake in 425ยบ oven for 20 minutes. Place in paper bag and close. Allow peppers to cool then peel off and discard skins.
Coarsely chop peppers; place in a large saucepan. Add broth, undrained tomatoes and garlic. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Cool mixture slightly. Transfer to blender and process until smooth.
Return soup to pan. Heat through. Ladle into bowls and top with a dollop of sour cream, if desired.
