Roasted Red Pepper and Tomato Soup

Step 1: Slice the clean bell peppers in half and remove the tops, ribs and seeds.

Step 2: Lay the halves, skin side up on a baking sheet and broil for about 10 to 12 minutes, until the skin is nicely charred.

Step 3: Place the roasted peppers in a large bowl and cover with a clean towel.

Step 4: Place in the refrigerator for about 15 minutes or until cool enough to handle.

Step 5: Peel the skin off.

Step 6: In the meantime, bring the oil to medium-high heat and cook the onions and garlic until onions are soft and translucent.

Step 7: Pour in the vegetable broth, add the bay leaf and basil and bring to a boil. Toss in the peeled roasted peppers and bring to a boil; reduce heat and simmer for 45 minutes.

Step 8: Puree with an immersion blender, or in batches in a blender with the lid off so the steam does not blow it off, just cover with a towel, stir in the tomato soup and heat through.

Step 9: Add the parmesan cheese and stir until melted and blended.

Step 10: Sprinkle with salt and pepper to taste and serve.