Roasted Red Pepper Soup

1. Preheat oven to 425 degrees F. Remove stems, membranes, and seeds from peppers. Place peppers, cut side down, on foil-lined baking sheet. Add garlic. Brush peppers and garlic with oil. Bake 20 to 25 minutes or until skins are bubbly. Wrap peppers in foil; let stand 20 to 30 minutes or until just cool. Using a paring knife, pull skins off peppers.

2. In a saucepan combine red and serrano peppers, garlic, and broth. Bring to boiling; reduce heat. Simmer, uncovered, 7 minutes or until liquid is reduced by one-third. Cool slightly. Meanwhile, in blender container combine roasted yellow pepper and 1/4 cup of the cream. Cover and blend until pureed. Transfer to small bowl. Cover; chill. Rinse container; dry.

3. In same blender container blend half the cooked red pepper mixture at a time until smooth. Strain, if necessary. Place strained mixture in same saucepan. Stir in remaining cream. Cook and stir until heated through. Ladle into serving bowls. Swirl 2 tablespoons yellow pepper cream into each serving. Top with basil. Makes 4 servings.