Roasted Red Pepper Soup

2 tablespoons butter
4 roasted red peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
1 small can tomato paste
1/2 cup heavy cream (coffee cream)
1/8 teaspoon ground black pepper

1.Melt the butter in a large saucepan over medium heat. Place the red pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
2.Pour in the chicken broth and tomato paste stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
3.Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Yield 4 to 6 servings