4 red bell peppers (1 pound), quartered and seeded
8 medium tomatoes (1 pound), halved and cored
1 large red onion, cut into 1/2-inch-thick slices
6 – 8 large garlic cloves, halved
3 tablespoons olive oil
1 teaspoon ground coriander
fresh sprigs of thyme
3 cup vegetable stock
3 tablespoons cream
2 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon sugar
4 tablespoons chopped fresh basil
Toss bell peppers, tomatoes, onion, garlic with oil. Sprinkle with coriander and thyme in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes.
Stir vegetables, then broil until vegetables are tender, about 3 minutes more. Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except basil.
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in basil.
Featured Photo From Gluten Free Girl and the Chef