Roasted Red Pepper Soup
Source: Simple American Cooking
Serves 4

2 2 1/2 lb. red peppers (6-7)
3 Tbsp. olive or vegetable oil
1 1/2 cups yellow onion, chopped
1 cup chicken broth
2 cups water
1 tsp. salt or to taste
pinch of cayenne pepper
1 Tbsp. fresh lemon juice
8-10 fresh basil leaves, shredded
1/3 - 1/2 cup heavy cream

Cut peppers in half lengthwise: remove stems, seeds, and ribs.
Lay cut side down on baking sheet; place under broiler.
Roast until skins blister and blacken, 15-20 min.
Remove and cover with foil. Let cool 10-15 min.
Peel off skins, chop into med. pieces, and set aside.
Warm oil in large saucepan over med. heat.
Add onion and saute until translucent.
Add chicken broth, water, salt and cayenne.
Cover partially and bring to boil. Reduce heat; simmer 15-20 min.
Add roasted peppers and cook for 10 min. more.
Drain peppers and onion in colander, reserving liquid.
In batches, puree peppers and onions in food processor or blender.
Return puree and reserved liquid to saucepan and reheat.
Cook, stirring for 3-4 min. Stir in lemon juice and cook 1 min. more.
Taste and adjust seasonings. Stir in 1/3 shredded basil.
Serve and float 1-2 Tbs. cream on top and sprinkle with remaining basil.