Red-Pepper Soup with Basil Cream

3 cloves (small) garlic, chopped

1 small onion, chopped

2 tbsp. olive oil

1 can (15-ounce) crushed tomatoes

1 jar (12-ounce) marinated roasted red peppers, drained and chopped

2 cups chicken broth

½ cup packed fresh basil

1 tbsp. balsamic vinegar

2 tsp. sugar

¼ cup sour cream

¼ cup heavy cream

¼ cup chopped fresh basil, for basil cream

½ tsp. salt

½ tsp. freshly ground pepper

Preparation:

Sauté garlic and onion with olive oil in large pot over medium heat for 6 minutes. Add tomatoes, red peppers, and chicken broth. Cook for 15 minutes. Add fresh basil, balsamic vinegar, and sugar and puree in a blender or food processor. For basil cream, stir sour cream and heavy cream together with chopped basil, salt and freshly ground pepper. Serve soup with dollop of basil cream and chopped basil. Serves: 6.