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Roasted Red Pepper Tomato Soup
( 5 ) by ( 1 users )

3  sweet red peppers 
8  cups tomatoes, chopped
2  vegetable stock cubes (or chicken)
2  tablespoons sugar 
1/2  cup cooking cream 
4  tablespoons butter 
fresh basil
white pepper  

1.Grill the peppers, turning frequently, until bla ckened all over.
Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour.
2.Puree peppers and tomatoes in a blender or food processor.
Strain out seeds.
3.Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter and basil. Simmer uncovered for 15 - 20 minutes. Add butter and basil right before serving.