Red Hot Roasted Red Peppers-in-a-Soup

As inspired by Sarah J.

Far too many red peppers (like 6 - 7)
Bouillon
Garlic clove
Small onion
3 Dried hot peppers (or to taste)
Milk
Olive oil
Salt, pepper, oregano, basil

Roast the peppers by setting them straight on the burner. Any hot surface works really, just wait for them to get nice and blackened. In a medium saucepan sauté garlic and onion in olive oil on medium heat until golden. Add spices. Add bouillon and fill the pan halfway with water. Once all the peppers are all blackened, slice 'em up and add them to the soup. Add the sliced hot peppers. After a good 20 minutes of simmering add the milk (about 1 cup) and simmer just a bit longer. Pulverize and spice to taste.

Enjoy with bread and goat cheese (per usual).