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Roasted Red Pepper & Tomato Soup

2 sweet red peppers
6 cup chopped tomatoes (2 - 28 oz. cans, undrained)
2 Tbsp vegetable stock base
2 Tbsp sugar
salt to taste
white pepper to taste
1/4 cup 35% cream
4 Tbsp butter
sprigs of fresh basil for garnish

Grill the peppers, turning frequently, until blackened 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.
Puree peppers and tomatoes in a blender or food processor. Strain
out seeds. 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. Remove from heat. Set pan in ice water and gradually
whisk in butter. Cool, cover and refrigerate overnight. Next day,
heat gently, garnish with basil and serve.

Note: This soup is quite mild. Some people might like to add a
little zing, like maybe a dash of Tabasco.


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