cheesy cream of roasted red pepper soup

14 oz jar roasted red peppers, drained and chopped.
1 c. finely chopped onion
1 c. finely chopped celery
4 cloves garlic, minced
7 c. chicken broth
1/4 t. salt (or to taste)
1/4 t. pepper (to taste)
1 small can green chilies
6 T. butter
6 T. flour
2 c. milk
12 oz swiss cheese, shredded
2 c. half and half

In large pot, combine red pepper, onion, celery, garlic, broth, salt, pepper, and green chilies. Bring to boiling, reduce heat. Cover and simmer for 7 min or until onion and celery are tender.  Remove from heat and cool slightly.
place broth mixture, half at a time, in a blender. Cover and blend til smooth.
in same pan, melt butter. stir in flour. add milk and pureed mixture, cook and stir until thick and bubbly. add cheese , half and half. cook and stir until cheese in melted.