Ingredients:

4 meaty peppers (red & yellow), roasted, peeled, cored & seeded or buy a large jar of Italian roasted peppers in garlic 
1 can of cream of tomato soup
Whole milk 
Sea salt & freshly ground pepper
Garlic oil
Sour Cream
Chives & Scallions (finely chopped)

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