Roast peppers under grill, turn often until skins blackened and interiors soften. Take out and put in paper bag, seal and allow to rest for at least 30 min. Peel skins.
Peel onion and chop. Also chop tomato and celery.
Brown onions in large pot. Add celery, carrots, garlic, tomatoes and bouillon. Simmer until tender.
Peel peppers, remove seeds and blend. Add small amounts of cooked vegetables from broth and a little liquid.
Once blended, return to pot, heat and simmer. If necessary add remaining water and simmer gently. Stir in milk and heat for 20 more minutes.
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