Recipe: Roasted Red Pepper and Garlic Tomato Soup

Roasted Red Pepper and Garlic Tomato Soup
rec.food.cooking/Nancy A. Howells/1996

4 red peppers, seeded, cut into quarters, and roasted
5 cloves or so garlic, roasted with the peppers
1/2 cup cream (or half and half - I use heavy cream)
2 cans (16 ounce each) crushed tomatoes
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried parsley
1/4 tsp. dried thyme

When peppers are finished roasting, peel off skin. Peel garlic cloves (I sometimes roast a whole head, knowing I'll use the rest of it in something or other). Puree in blender. Add cream. Blend a little more until pink. At this point, add some of the tomato to the blender, and then blend again. Pour into large soup pan, and add remaining tomato.

Heat thoroughly, and add herbs. Simmer for about a half an hour. Serve hot with bread. I would imagine that you can add crunchy things to this if you wished, but I really like the very smooth, thick delicate nature of this soup.