Instructions:
Place peppers and tomatoes, cut side up, on large foil-lined baking sheet; add garlic and onion. In small bowl, combine oil, salt, thyme, rosemary, basil and pepper; brush over vegetables. Roast on bottom rack of 450°F (230°C) oven for 50 to 60 minutes or until tender and slightly charred. Let cool for 30 minutes or until cool enough to handle. Slip skins off peppers and tomatoes. In blender or food processor, in batches, purée vegetables with any juices and some of the broth until smooth. Transfer to large saucepan; add vinegar and any remaining broth. Serve at room temperature or heat until hot. Garnish each serving with swirl of sour cream and basil leaves.
NUTRITIONAL INFORMATION
Protein: 3 grams Fat: 5 grams Carbohydrate: 13 grams Calories: 109 Fibre: 2 grams Sodium: 650 mg
Recipe and image compliments of foodlandontario.ca