Roasted Red Pepper and Tomato Soup

The peppers are beautiful and in season here now, but you can always used canned tomatoes and a jar of roasted red peppers if that's what you've got on hand.

Roasted Red Pepper and Tomato Soup
Makes 4 servings

Ingredients

• 3 red bell peppers
• 2 plum tomatoes
• 1/2 cup chopped red onion
• 2 teaspoon olive oil
• salt & pepper
• 1/2 teaspoon cinnamon
• 1 1/2 cup chicken or veg stock
• 1/4 cup heavy cream
• 1/3 cup chopped fresh basil
• 3/4 cup canned chickpeas (garbanzo), rinsed
• sour cream

Directions

1. Place peppers and tomatoes on the grill or under a broiler until skins turn black. Place in a bowl and cover with plastic for a few minutes. The skins should easily peel off. Remove stem and seeds from peppers.
2. Chop 2 peppers and 2 tomatoes roughly. Chop the 3rd pepper finely and set aside in a separate bowl.
3. In a nonstick pot, brown onions in olive oil over medium heat.
4. Stir in salt, pepper and cinnamon.
5. Add chopped peppers and tomatoes and cook for 2 minutes.
6. Add stock and bring up to a simmer.
7. Once the soup is simmer, transfer it to a blender and blend until smooth. You may also use a hand blender if you have one.
8. Return the blended soup to the pot and bring back to a simmer over medium heat.
9. Once simmering add chickpeas, heavy cream, basil and the reserved chopped pepper. 
10. Serve hot with a dollop of sour cream.