Paula Deen's Creamy Roasted Pepper Soup

4 large red bell peppers, halved lenghtwise and seeded
4 large yellow bell peppers, halved lengthwise and seeded
1/4 C butter
1 onion, chopped
4 cloves garlic, minced
1 (32 oz) box chicken broth
1 (8 oz) can tomato sauce
2 C heavy whipping cream
2 T minced fresh cilantro
1 T fresh lime juice
1 t ground black pepper
1/4 t salt
Garnish: fresh cilantro

(Note from Megan: I used orange instead of red bell peppers when I made this and it was excellent!)

Preheat Broiler:
Line a rimmed baking sheet with aluminum foil. Place peppers, cut side down, on prepared baking sheet. Broil, 5 inches from heat, for 8 to 10 minutes, or until skins are charred. Place hot peppers in a zip-top resealable plastic bag; seal bag. Let stand for 10 minutes. Remove peppers from bag, and peel off charred skin, discarding skin. Coarsely chop peppers.
In a large Dutch oven, melt butter over medium heat. Add onion and garlic, and cook for 6 to 8 minutes, or utnil tender. Add chopped peppers, broth, and tomato sauce. Bring to a boil over medium-high heat; reduce heat, and simmer for 10 minutes. Remove from heat; let cool for 10 minutes.
In the container of an electric blender, puree mixture, in batches if necessary, until smooth. Return mixture to Dutch oven.
Stir in cream, cilantro, juice, pepper and salt. Return mixture to a simmer. Simmer for 10 minutes. Garnish with fresh cilantro, if desired. Serve immediately.

Menu: Serve with Spinach and Black Bean Enchiladas