Roasted Red Pepper Soup

3 red bell peppers
1/4 c olive oil
1 carrot finely chopped
1 stalk celery finely chopped
1 large red onion finely chopped
1 x 40oz can of tomatoes in juice
1/2 c basil leaves, chopped
2 Tbs balsamic vinegar
2 c heavy cream

Roast peppers over a flame until blacken on the sides ( I bake in the oven to achieve the same effect). Put in bowl and cover with plastic and let sit for 10 min. Remove from bowl and remove skin, seeds, and stems.

In a pot heat olive oil over med high heat. Add onions, celery, and red onion. Cook over med high heat until veges are beginning to soften. Add roasted peppers, tomatoes, basil, and vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.

Remove from heat and transfer to a food processor and process until smooth. Add heavy cream and mix until well combined.
Serve warm