Red Bell Pepper Soup

This is one of our favorite soups.

Red Bell Pepper Soup
3lbs. red bell peppers, seeded and sliced
2 onions
2 garlic cloves, crushed
2 serrano peppers, chopped
1 1/4 cups, strained tomatoes
5 cups vegetable broth
4 tbs. chopped fresh basil

1. Put the red bell peppers in a large, heavy pan with the onions, garlic, and chiles. Add the strained tomatoes and vegetable broth and bring to a boil over medium heat, stirring constantly.

2. Reduce the heat to low and simmer for 20 minutes or until the bell peppers have softened. Drain, reserving the liquid and vegetables separately.

3. Puree the vegetables in a food processor.

4. Return the vegetable puree to a clean pan and add the reserved cooking liquid. Add the basil and heat through until hot. Garnish the soup with fresh basil sprigs and serve.