Roasted Bell Pepper Soup with Ciabatta

Ingredients:
1 kilogram Red Bell Peppers
1 Tablespoon of Oil
1/2 Cup of chopped Shallots - DO NOT substitute with green onions, if you have to, sbustitute with a red onion
2 Garlic cloves, crushed
1 Tablespoon of fresh Thyme
2-3 Cups of Vegetable Broth
1/2 Cup of Cream
2 teaspoons of Redwine Vinegar
1/4 teaspoon of Cayanne Pepper
1 Tablespoon of diced fresh Basil leaves
1-2 teaspoon of Salt
Papper bag

Directions:
Heat oven to maximum heat setting and set to "broil" or "grill". Place Bell Peppers on a wrack with a pan or casserole dish under them to catch the drippings. Check Bell Peppers every few minutes to see if blackened, then turn, and continue process until all sides have been roasted this way. Then, carefully remove the Bell Peppers to a papper bag, and let them sit for about 7 minutes. This will loosen the skin from the Bell Peppers. If they are still too hot to handle, remove them from the bag and let them cool before peeling them, or use kitchen gloves. Peel seed, and chop all peppers.

In a medium-sized pot, heat Oil, and then add the Shallots, Garlic and Thyme and saute for about 2 minutes. Add Vegetable broth and the Bell Pepper peices. Simmer uncovered until the Bell Peppers are very soft, about 20 minutes.

With a hand blender, blend the soup until smooth. Add Cream, Vinegar, Salt, Basil, and Cayanne Pepper. Stir. Serve warm with warm Ciabatta bread.