You will need:
2 cloves of garlic
2.5 lbs yellow bell pepper
2 T. olive oil
1/4 c. white wine
3.5 c. vegetable stock or prepared bouillon
1 c. whipping cream
Assorted seasonings to your liking (Optional)
Garnish: Feta cheese crumbles
Garnish: Fresh marjoram leaves
Mince onions and garlic. Deseed bell peppers and cut into large pieces.
Heat olive oil over medium heat in a Dutch Oven or large saucepan. Add onions, garlic, and peppers to the pot with white wine and sweat (cook down) about 8 - 10 minutes, until veggies are very tender.
Add vegetable stock and whipping cream. Cook over medium heat 20 - 25 minutes.
Using an immersion blender, finely puree the mixture, then pour through a strainer.
Put strained soup back in pot and bring to a gentle boil, then remove from heat. Season with salt and pepper (at the minimum) to taste. Personally, I added a secondary seasoning mix that included garlic powder, coriander, cumin, along with a couple of teaspoons of amino acids, to get the soup to my personal desired level of saltiness and flavor.
Put in serving bowls and garnish with feta cheese and marjoram leaves.