If you’re prone to an overly “acidic” response to foods, this might not be the best for you.
Like most soup recipes, the quantity and kind of ingredients can be altered (often drastically) and still produce a perfectly fine food, but this is how I like this recipe.
2–3 bell peppers
50 ml butter
1/4–1/2 head of garlic, minced
1 onion, chopped
800 ml canned tomato
100–200 ml heavy cream
500 ml chicken broth
Broil peppers 10 cm from element, rolling them over as each side chars (about 4 minutes per side).
While roasting the peppers, add saute ingredients to a medium/large pot.
Once peppers are done, remove the skins, seeds, and stems.
Add roasted peppers, tomatoes, cream, and broth to pot.
Warm (don't boil) and serve.