- 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
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.