Roasted Red Pepper Soup - cooking recipe

Ingredients

2 to 2 1/2 lb. red bell peppers (capsicums, 6 or 7)
3 Tbsp. extra virgin olive oil or vegetable oil
1 large yellow onion, chopped (1 1/2 c.)
1 c. (8 fluid oz.) chicken broth
2 c. (16 oz.) water
1 tsp. salt or to taste
pinch of red pepper flakes or cayenne pepper
1 Tbsp. fresh lemon juice
8 to 10 fresh basil leaves, shredded
1/2 c. (3 to 4 oz.) heavy cream

Preparation

Roast and peel peppers as follows:
Preheat oven to 500\u00b0.
Cut the peppers in half lengthwise and remove the stems, seeds and ribs.
Lay the peppers, cut side down, on a baking sheet.
Place under the broiler.
Broil or roast until the skins blister and blacken.
Remove from the oven and cover with aluminum foil.
Let steam until cool enough to handle, 10 to 15 minutes.
Then, using your fingers or a knife, peel off the skins.
Chop the peppers into medium pieces; set aside.