Jan’s Roasted Red Pepper Soup

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.
Ingredients
Directions
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.