CREAMY RED PEPPER SOUP

INGREDIENTS
1 large onion
1/8 cup butter (may use olive oil as a healthy substitute)
1 7oz jar roasted red peppers or 2-4 fresh pepper, roasted*
2 1/2 cups chicken or vegetable broth
2 garlic cloves, minced
1 large potato, peeled and diced
1 15oz can pears in juice
dash cayenne pepper
dash black pepper
Heavy cream for serving (use fat-free half & half for a healthy substitute)

In a large pot saute onions and garlic in the butter.  Add potato, red peppers and broth.  Boil.  Reduce heat and simmer until tender.  Remove from heat.  Add pears.  Puree mixture to desired consistency.  Stir in cayenne and black pepper.  Heat through.  Add a splash of cream to each bowl.  Serves 6.

*To roast fresh bell peppers:

Preheat the oven to 500 degrees.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.