Preheat broiler. Place the bell peppers on a lightly oiled broiler pan. Broil peppers about 4 inches from the heat, for about 5 to 8 minutes or until charred on all sides, turning peppers frequently with tongs. Remove from heat and place peppers in a plastic baggie or brown paper bag. Close bag and let stand for 15 minutes to allow steam to loosen skins of peppers.

Trim off stem ends of peppers; remove seeds and veins. Strip off skins and discard. Chop peppers and place in a blender or food processor. Cover and process until smooth. Set aside.

In a 3-quart saucepan melt the butter; stir in flour. Add the half and half and chicken broth all at once; bring mixture to a boil. Reduce heat and simmer for 2 minutes. Stir in the Persimmon-Chipotle Sauce as desired, and the bell pepper puree; heat through. Season to taste with salt and pepper.

TIP: This soup will thicken upon chilling. To reheat soup, add a little milk or light cream to achieve the desired consistency.