This red pepper soup makes a summery, low calorie alternative to any vegetable cream soups. Lay the peppers on baking paper covered frying pan and bake them in the oven approx 10 minutes on 150 celsius degree until skins are blackened. Let it cool and remove the seeds and peel the skin. Roast the garlic and chopped onion add salt, black pepper and a peck of sugar. Once the onion is getting brown add the broth and heavy cream, the roasted red pepper slices and make a puree with food processor or blender. After this just cook the soup approx 15 minutes, add a drop of lemon juice. Mix sour cream and dizzle individual bowls of soup before serving. If you prefer you may add chili to this sweet and sour red pepper soup.