Roasted Red Pepper Soup

 3 large red bell peppers

2 plum tomatoes, halved lengthwise

1 onion, quartered

3 large garlic cloves, peeled

1 tablespoon canola oil

1 (15 oz) can chicken broth

1 teaspoon balsamic vinegar

¾ teaspoon salt

1/8 teaspoon black pepper

1 tablespoon heavy or whipping cream

¼ cup very thinly sliced basil, for garnish.

1.       Heat oven to 425 F.  Toss peppers, tomatoes, onion, and garlic with oil.  Spread on a broiler pan in a single layer.  Roast 30 minutes, until vegetables are tender and caramelized.

2.       Transfer vegetables to saucepan and add broth; bring to a simmer.  Cover and cook 10 minutes.  Remove peels.

3.       Transfer to a blender; add vinegar, salt, and pepper.  Puree on low for 30 seconds.  Increase speed to high;  puree until smooth.  Add cream and pulse just to blend.  Return to saucepan until just heated through.  Garnish with a small nest of basil in the center of soup, if desired, before serving.