Ingredients:3 whole bell peppers
1 tablespoon each butter and olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 large carrot, chopped
1 (14.5 ounce) can Italian style diced tomatoes, undrained
1 teaspoon honey
3 cups chicken or vegetable stock
1/4 to 1/3 cup heavy cream or half and half
fresh basil, if desired
Directions:
Roast bell peppers until blackened in most places. (I usually do it over a gas flame, but you can also do it in the oven at 450 degrees.) Place peppers in a ziptop bag for ten minutes. Remove from bag, remove stem and seeds and peel peppers, scraping with a knife. Chop coarsely. Heat olive oil and butter in a large pot over medium high heat. Add peppers, onion, garlic, and carrot. Saute until vegetables are softened, about five minutes. Add tomatoes with juices, honey and stock and bring to a boil. Reduce heat and simmer for 15 minutes, or until all vegetables are softened. Blend soup in blender, food processor, or with immersion blender, until not almost smooth, but with some chunky texture. Add cream and heat until just below a simmer. Season to taste with salt and pepper. Serve with fresh basil, sour cream and croutons if desired.
