Roasted Red Pepper Soup

4 medium red sweet peppers
1 small yellow sweet pepper
1 to 2 small red serrano peppers
3 cloves garlic
1 tablespoon olive oil
1 (14 1/2 ounce) can chicken broth
1/2 cup whipping cream
Fresh basil leaves

Heat 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.

In a saucepan combine red and serrano peppers 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 whipping cream. Blend until pureed. Transfer to small bowl. Cover; chill. Rinse container; dry.

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.