Bell Pepper Cream Soup

This recipe can be prepared in 45 minutes or less.

2½ lbs red bell peppers
1 Tbsp. extra-virgin olive oil
1 cup shallots, chopped
2 cloves garlic, minced
1 Tbsp. fresh thyme, chopped
3 cups vegetable or chicken broth
½ cup half-and-half cream
2 tsp. red wine vinegar
⅛ tsp. ground cayenne pepper

Garnish:
sliced fresh basil

Char peppers over a gas flame or in broiler until blackened on all sides. Enclose in a paper bag and let stand 10 minutes. Peel, seed and slice peppers.

Heat oil in large heavy saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.

Working in batches, purée the soup in a blender until smooth. Return to the same pot. Add half-and-half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired.

Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.

Makes 4 servings.