• 3 large red bell peppers, roasted, peeled and seeded
  • 28-oz. can chopped tomatoes
  • 3 tbsp. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 1 tsp.  salt
  • ½ tsp.  hot pepper sauce
  • Chopped parsley
Purée the peppers and tomatoes in the blender.
Gently heat the garlic in the olive oil, taking care not to let it brown.
Stir in the puree and chicken stock and bring to a boil.
Whip the cream with the salt and hot pepper sauce.
Top each serving of hot soup with the whipped cream and a sprinkle of parsley.
Serves 8.