3 med. red bell peppers, roasted, peeled and seeded
1 1/2 c. chicken stock
1/2 c. chopped onions
1/4 c. chopped carrots
1/4 c. chopped celery
1/4 tsp. cayenne pepper
1 c. whipping cream
Salt to taste

Combine all ingredients except cream and salt in medium saucepan and bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Transfer to blender and puree thoroughly. Add cream until thickened about 5 minutes. Season with salt. 4-6 servings.