Roasted Yellow Pepper Soup With Fresh Basil

• 4 large shallots
• 6 yellow sweet peppers
• 1 sweet red pepper
• 4 cups vegetable broth
• 12 cup plain yogurt or 12 cup sour cream
• salt
• fresh ground black pepper
• 2 tablespoons fresh basil, julienned

1. Wrap each shallot in foil and roast at 400F for 30 minutes.
2. Place all peppers on a cutting board.
3. Slice off sides into 4 sections.
4. Arrange peppers skin-side-up on a baking sheet lined with foil.
5. Broil 6 inches from heat until skins blacken.
6. Transfer to a paper bag; seal tightly.
7. Slip off skins when cool enough to handle.
8. Puree red pepper in food processor or blender; set aside.
9. Puree yellow peppers with roasted shallots.
10. Bring vegetable broth to a boil in a 2-quart pot.
11. Add peppers and shallots.
12. Heat through.
13. Can be made 2 days ahead up to this point and refrigerated.
14. Reheat until very hot.
15. Stir in yogurt but do not let it boil.
16. Season to taste with salt and pepper.
17. Ladle into soup bowls and garnish with small dollop of red pepper puree and basil.

shallots, yellow sweet peppers, sweet red pepper, vegetable broth, yogurt, salt, fresh ground black pepper, fresh basil

Taken from www.food.com/recipe/roasted-yellow-pepper-soup-with-fresh-basil-264680 (may not work)