A cooking-show demonstration about roasting peppers inspired Jan Claire to create this soup, which he serves with crusty French bread.
2 red bell peppers (about 1 lb. total), rinsed
1 onion (about 1/2 lb.), peeled and finely chopped
1/4 cup (1/8 lb.) butter or margarine
1 cup grated carrots
1/4 cup all-purpose flour
2 cups fat-skimmed beef broth
2 cups half-and-half (light cream)
1 can (15 oz.) tomato sauce
About 1/4 teaspoon hot chili flakes
Salt and pepper
How to Make It
Rinse the peppers and cut them in half lengthwise. Remove and discard stems, seeds, and veins. Lay peppers, cut sides down, in a 10- by 15-inch pan. Broil 4 to 6 inches from heat until skins are blackened all over, about 12 minutes. When the peppers are cool enough to handle, pull off and discard skins; chop peppers.
In a 3- to 4-quart pan over medium-high heat, stir onion in butter until limp, about 3 minutes. Stir in peppers and carrots.
Add flour and stir about 1 minute. Add broth, half-and-half, and tomato sauce; stir until mixture boils and is slightly thickened, about 10 minutes.
Stir in chili flakes and salt and pepper to taste.