Roasted Red Bell Pepper Soup

An easy to make, rich and hearty soup.  Brings the warmth of summer into the cold of winter.

In a medium sized, heavy-bottomed pan, melt the butter at medium-high heat and add the onion, carrot, and celery and sauté.

When vegetables have begun to soften just a bit, lower the heat to medium, add the garlic, and continue to cook until vegetables have completely softened - approximately 10 minutes.  Take care to stir frequently to prevent scorching.

Add the coarsely chopped red peppers and continue to cook for another 8 -12 minutes.

Add the stock, about 1 teaspoon of salt, and about a 1/2 teaspoon of the black pepper (to taste) and stir.

Puree the ingredients (by hand, using a hand held blender, or food processor).  Return to the
pot and remove from heat.  Add the cream or 1/2 & 1/2, and stir until smooth and well mixed.

Serve immediately, topping with the finely shredded basil leaves.  Add a dash of fresh pepper from the grinder and enjoy! 

Serves 4
Preferably with a good piece of rustic bread.