Tomato and Bell Pepper Soup with Chili Cream

FOR SOUP: Roast bell peppers, peel off and discard skins and chop.

In a large pan, heat oil and saute onion and garlic. Add sherry and cook until liquid evaporates. Add tomatoes and stock. Tie herbs together in cheesecloth or muslin and add to the pan. Cook for 10 minutes, or until reduced by one-third. Add cream and bell peppers. Bring to a simmer and cook for 15 minutes, or until liquid is slightly reduced. Remove herb bag. Transfer mixture to a processor and blend until smooth. Season to taste with lime juice, salt and pepper.

FOR CHILI CREAM: Blend chili, garlic and spinach in a food processor. Add cream and blend until combined. Season to taste with lime juice, salt and pepper.