This is the best recipe I have made in quite some time. We all loved it. We ate every spoonful at the taping, and my cameraman who is not vegetarian rushed home and made this one.

Ingredients:

4 medium red bell peppers

2 TBS olive oil

2 cups chopped leaks

2 cloves garlic, minced

¼ tsp red pepper flakes

2 TBS tomato paste

1 medium boiling potato, peeled and cut into small cubes

4 ½ cups vegetable broth

1 tsp red wine vinegar

Basil Cream (see below)

Instructions:

1. Roast peppers: Place directly over gas burner, heat to high. Cook until they are blistered and charred.
2. Cool and rinse in water to remove black parts. Remove seeds, stems, and white membrane. (You can also cut them in half and roast them in the oven on a baking sheet.)
3. In a large pot, heat oil over medium heat.
4. Add leaks and ½ tsp salt, cook stirring often until softened, about 8 minutes.
5. Add garlic, pepper flakes, and tomato paste, cook stirring often 3 minutes.
6. Add roasted peppers, potato cubes and broth.
7. Cover and bring to a boil. Reduce heat and simmer partially covered until potatoes are tender, about 15 minutes.
8. Transfer soup to a blender or food processor and process until smooth.
9. Return to pot and add more salt to taste, fresh pepper, and vinegar.
10. Serve hot with a dollop of basil cream.

Ingredients: Basil Cream

6 oz soft tofu

½ cup fresh basil leaves

1 TBS olive oil

1 TBS fresh lemon juice

Instructions: Combine ingredients with ½ tsp salt and a bit of pepper and process in a blender or food processor until smooth. Put in the fridge until ready to use.