Red Pepper Tomato Soup

Directions

• Broil red peppers 4 in. from the heat until skins blister. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
• In a large saucepan, bring water to a boil. Add tomatoes; cover and boil for 3 minutes. Drain and immediately place tomatoes in ice water. Drain and pat dry.
• In the same pan, combine the roasted peppers, tomatoes, Anaheim pepper and garlic; heat through. Stir in the broth and vinegar; heat through. Stir in basil. Cool slightly.
• In small batches, puree soup in a blender. Return to the pan and heat through. Garnish with cheese.