Roast and peel the peppers if you haven’t already. A little char adds big flavor. Slice them into chunks.
Warm the olive oil in a small pan. Sauté the garlic until fragrant, about 30 seconds. Don’t burn it—garlic is fragile and dramatic.
Blend or process the peppers, garlic, cream, and broth until smooth. If you like a little texture, leave some pepper chunks in.
Return the puree to the pan. Simmer gently, stirring, for 5–7 minutes. Thickens slightly and mingles flavors.
Stir in cheese (if using) and season with salt, pepper, and optional spices. Adjust to taste.
Serve immediately or keep warm on low heat. Quick, creamy goodness anytime.
