Creamy Roasted Pepper Soup

4 red peppers
4 yellow peppers
1/4 c butter
1 onion
4 cloves garlic
32 oz chicken broth
8 oz tomato sauce
2 c whipping cream
2 Tbsp cilantro
1 Tbsp lime juice
1 tsp pepper
1/4 tsp salt

Broil peppers, skin side up, for 8-10 mins. Place in a ziploc bag and set for 10 mins. Peel skin and chop. Cook onion and garlic in butter. Add peppers, broth, and sauce and bring to a boil. Reduce heat and simmer for 10 minutes. Puree soup; stir in other ingredients. Simmer 10 mins more.