Roasted Red Bell Pepper & Tomato Soup

• 2 sweet red peppers
• 6 cups tomatoes, chopped (2 - 28 oz. cans, undrained)
• 2 tablespoons vegetable stock base
• 2 tablespoons sugar
• salt
• white pepper
• 1/4 cup 35% cream
• 4 tablespoons butter
• 1 sprig fresh basil (for garnish)

1. Grill the peppers, turning frequently, until bla ckened all over.
2. Peel off the skin.
3. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides.
4. Do not wash as this will flush away much of the flavour.
5. Puree peppers and tomatoes in a blender or food processor.
6. Strain out seeds.
7. Place pepper/tomato mixture in a saucepan.
8. Bring to a boil, then simmer uncovered for about 25 minutes.
9. Add remaining ingredients except butter and basil.
10. Simmer uncovered for 15 - 20 minutes.
11. Remove from heat. Set pan in ice water and gradually whisk in butter.
12. Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve. Note: This soup is quite mild.
13. Some people might like to add a little zing, like maybe a dash of Tabasco.
14. Dave Newcombe reply:daven at primeline dot net.

sweet red peppers, tomatoes, vegetable stock base, sugar, salt, white pepper, cream, butter, basil

Taken from www.food.com/recipe/roasted-red-bell-pepper-tomato-soup-3446 (may not work)