Roasted Red Pepper Soup

Two minced garlic cloves and one chopped onion

Four cups of veggie stock and one cup of heavy cream

Season with salt and pepper, according to preference.

Instructions:

1. Set the oven temperature to 400°F.

2. Roast the red peppers, uncovered, for 25 to 30 minutes, or until they become a little blackened.

3. Once the peppers have cooled, remove them from the oven and proceed to peel off the skins and seeds.