Preparation:
Roasted seeded 4 peppers (Put garlic oil on peppers and roast in a 500 degree oven until slightly charred), peeled, cored and remove all seeds or use a large jar of italian roasted peppers in garlic.
Puree peppers in a food processor blender until finely textured .Add a little of the garlic oil while the peppers are being processed.
Place cream of tomato soup and can of whole milk in a soup pan and bring to a slight boil
Slow mix in pureed peppers into the soup and lower to a simmer.
Season with sea salt and pepper to taste.
To serve, ladle the soup into bowls.
Add a table spoon of sour cream and sprinkle with chopped chives and scallions
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