Roasted Red Pepper Soup

Ingredients:

6 red bell peppers, roasted
2 lb. ripe roma tomatoes
1/2 cup lemon juice
1/2 tsp. ground red pepper flakes or 1/4 tsp. cayenne pepper
2 cloves garlic, crushed
1/2 tsp. dried or 2 tsp. fresh basil
1/2 tsp. dried or 2 tsp. fresh oregano
1 tsp. sugar
1/2 tsp. ground black pepper
1/2 cup heavy cream

Slice roasted peppers into 1/4 strips. Cut tomatoes in half and squeeze out seeds. In heavy saucepot, place peppers, tomatoes, lemon juice, garlic, basil, oregano, ground red and black peppers and sugar. Bring to a boil, reduce heat and continue cooking, covered, for one hour, stirring occasionally. Remove from heat and cool slightly. Process soup in blender in batches and return to saucepot, check seasoning, adding salt and pepper if needed, add heavy cream and heat through. Serve garnished with sour cream and chopped chives.