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1
In a large pot, melt butter. Add onion and garlic and cook until softened and translucent.
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2
Add peppers and cook for 3-5 minutes. Add tomatoes, adding the first can entirely, then slowly adding as much of the remaining tomatoes can as you'd like to get desired consistency and pepper-to-tomato flavor ratio. Bring to a boil. Reduce heat and let the soup simmer for about 30 minutes, uncovered.
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3
Working in batches, puree the soup in a blender. (see notes). Return to pot, sitr in half-and-half, rosemary, and any other spices. Simmer for 10 more minutes.
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4
Notes:
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5
1. To roast peppers, cut off tops of peppers, cut in half, and take out seeds and membranes. Place cut side down on baking sheet, under broil flame, for 6 to 10 minutes or until blackened. Remove from oven and cover loosely with foil for 10 minutes. Peel skins off peppers when cool enough to touch.
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6
2. To blend soup, you can use immersion blender or ladle soup into a regular blender. I blend about 3/4 of the soup and leave the other 1/4 chunky because I like the texture. In my experience, the immersion blender makes for a much chunkier soup, which is not my preference here. If you have a lower powered blender, keep mixture in blender for a longer period of time to smooth out. Do not fill blender close to the top with hot liquid!
