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.
Ingredients
2–3 bell peppers
Saute
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
Procedure
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.
Blend mixture.
Warm (don't boil) and serve.