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4 Red Bell Peppers, roasted, peeled, and seeded
2 cups Chicken broth
1 clove Garlic, minced
2 tsp Cumin
1/4 cup Cream
Salt and pepper to taste
Place roasted, seeded peppers in a food processor. Puree the peppers and pour into a medium saucepan. Add the garlic, chicken broth, and cumin. Bring to a boil. Reduce the heat and simmer 30 minutes. Whisk in the cream and simmer 15 more minutes. Check seasonings and serve.