Roasted Red Pepper Cream Soup

1. 1

   Roast peppers: Turn burner to high.

2. 2

   Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.

3. 3

   When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.

4. 4

   Repeat with remaining peppers.

5. 5

   Seed peppers and chop coarsely.

6. 6

   Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.

7. 7

   Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.

8. 8

   Cook 3 minutes over high heat.

9. 9

   Stir in stock and 1/4 cup cream and bring to a boil.

10. 10

    Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.

11. 11

    Puree red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.

12. 12

    Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

* Per serving · 4 servings · Values may vary.