This is a variation on a roasted tomato soup that our employee Sara makes where I added roasted peppers.  Delicious and only possible at the peak of pepper season on the farm!  Get ready to fire up your roaster (aka your oven) :)

• ripe sweet peppers, cored and seeded
• ripe tomatoes, cored and halved
• cooking oil
• onions, chopped
• garlic, peeled, to taste
• chicken broth
• cream to taste
• salt and pepper to taste

Preheat oven to 400 degrees.  Lay prepared peppers and tomatoes on baking sheet and roast until the skins on the peppers are bulging and browning.  Remove from oven.  Let cool until you're able to handle them.  Slip off the skins of the peppers and tomatoes.  Roughly chop.  Meanwhile, heat oil on medium in pot on the stove.  Add onions and gently saute until translucent, not browning, 5-10 minutes.  Add garlic, tomatoes, and peppers.  Add enough broth to barely cover.  Gently simmer until everything is very tender, approximately 20-30 minutes.  Puree using handheld blender.  Add cream to taste and check salt and pepper.  This soup can take quite a bit of salt so make sure you've put enough.  Serve hot!