Cream of Red Pepper Soup

• 2 12 lbs red bell peppers
• 1 tablespoon olive oil
• 1 cup shallot, chopped
• 1 tablespoon fresh thyme, chopped
• 3 cups canned vegetable broth (or more)
• 12 cup half-and-half
• 2 teaspoons red wine vinegar
• 18 teaspoon cayenne pepper
• fresh basil, sliced

1. Char peppers over gas flame or in broiler until blackened on all sides.
2. Enclose in paper bag and let stand 10 minutes.
3. Peel, seed and slice peppers.
4. Heat oil in heavy large saucepan over medium heat.
5. Add shallots, garlic and thyme and saute 3 minutes.
6. Add 3 cups broth and all but 4 slices of roasted pepper.
7. Simmer uncovered until peppers are very soft, about 20 minutes.
8. Working in batches, puree soup in blender until smooth.
9. Return to same pot.
10. Add half and half, vinegar and cayenne pepper.
11. Rewarm soup, thinning with additional broth, if desired.
12. Season to taste with salt and pepper.
13. Ladle soup into bowls.
14. Garnish with reserved pepper strips and basil.

red bell peppers, olive oil, shallot, fresh thyme, vegetable broth, red wine vinegar, cayenne pepper, fresh basil

Taken from www.food.com/recipe/cream-of-red-pepper-soup-241240 (may not work)