Roasted Red Pepper Bisque

• 8 medium sweet red peppers
• 1 large onion, chopped
• 2 tablespoons butter
• 3 cups chicken broth, divided
• 2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 6 tablespoons shredded Parmesan cheese

1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
2. Peel off and discard charred skin. Remove stems and seeds; set peppers aside.
3. In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan.
4. Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.

sweet red peppers, onion, butter, chicken broth, cream, salt, white pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/roasted-red-pepper-bisque/ (may not work)