Roasted Red Pepper Soup

1 (12-oz.) jar Dunbars® Roasted Peppers

2 cloves garlic, chopped

1/2 cup sweet onion, chopped

2 tablespoon olive oil

1-1/2 cup chicken stock

1 cup white wine

1 cup fresh basil, finely chopped

Salt and pepper to taste

8 oz. evaporated milk

8 oz. half-and-half

Drain Dunbars® roasted peppers and discard liquid. Puree peppers and set aside. Sauté garlic and onion in olive oil until tender. Add chicken stock, reduce mixture by one-third, add wine and reduce again by one-third. Add basil and pureed peppers, then salt and pepper to taste. Heat for 5 minutes over low heat. Remove from heat and blend in processor until smooth. Return to low heat, add evaporated milk and half-and-half and simmer for another 5 minutes before serving.

Makes about 6 cups