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.