4 tbls. butter
2 medium onions, chopped
3 cloves garlic, chopped
5-6 large red bell peppers (roasted, peeled and chopped)
3 (103/4-oz.) cans Campbell’s chicken broth
2 tbls. flour
Salt and red pepper, to taste
1 tsp. dried basil
Pinch of thyme (optional)
21/2 cups half-and-half or heavy cream (or amount for consistency desired)
Fresh basil leaves or a little heavy cream for garnish
In medium skillet, melt butter and sauté onions and garlic until soft. Add roasted peppers and small amount of chicken broth. Cook 5 minutes then lower heat and sprinkle flour over onion mixture. Sauté well, and then add remaining broth. Simmer 3 minutes. Let soup cool slightly then blend or process until smooth. Season with salt, red pepper, basil and thyme.
Return to heat on low then gradually add half-and-half (do not boil). Cook until heated through.
Serve with fresh basil leaf in center or swirl of heavy cream in center.