Cream of Red Bell Pepper Soup

• 2 tbsp butter
• 4 red bell pepper, chopped
• 1 white onion, chopped
• 4 minced garlic
• 3 cups chicken broth
  
• 1/2 cup light cream or milk
  
• 1/8 tsp black pepper 
• salt to taste

1. Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender. 
2. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. 
3. Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.