Roasted Red Pepper Soup

A few years back I tasted a roasted red pepper soup for the first time, I fell in love with it. I've developed my own recipe, while not identical to the one I originally had, is quite close. It's a little tasking to make, considering the roasting of the peppers, pureeing and the straining before serving, but well worth the effort. It's a soup best served warm but can also be served chilled, if you like. I serve it more as a side dish but it goes wonderfully with an artisan sandwich or simple salad.

3 Large red peppers

Vegetable oil

2 Tablespoons butter

1/4 Cup onion, chopped

1/2 Cup shredded carrots, chopped

2 Stalks celery, with leaves, chopped

3 Tablespoons tomato paste

3 Cups Chicken stock

1 Teaspoon red pepper flakes

Fresh ground pepper

1/2 Cup Heavy cream

Fresh basil for garnish

Preheat oven to 400°

Cut peppers in half, remove stem and seeds. Lay skin side up on baking dish and brush with vegetable oil. Roast in oven until skins begin to turn black. Remove from oven and place in resealable bag. When peppers are cool, about 20 minutes, remove skins and do not rinse. Roughly chop peppers and set aside.

In heavy saucepan, melt butter. Add onion, carrots and celery cooking until soft, about 5 minutes. Add peppers, red pepper flakes and tomato paste and cook for 5 minutes longer. Add stock and bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly, puree with hand mixer or blender. When mixture is smooth, return to heat and add cream. Return to a simmer and cook for 10 - 15 minutes. Before serving, strain soup though fine mesh sieve. Garnish with a drizzle of heavy cream and fresh chopped basil.