3 large whol heads garlic
2 Tbs water, plus
2 3/4 cups water
6 large yellow bell peppers
3 medium onions, sliced
1 Tbs olive oil
salt & freshly ground black pepper, to taste
basil cream, see recipe


Preheat oven to 400°F. Lightly oil 2 baking sheets with sides, or coat them with nonstick spray.
Full papery husks off garlic. Slice the tip off each head to expose cloves. Place on a square of aluminum foil and sprinkle with 2 tablespoons water. Pinch edges of foil together to seal.
Stem, halve and seed bell peppers. Arrange cut-side down, along with garlic packet, on 1 prepared baking sheet. On the other, toss onions with oil and spread evenly over baking sheet.
In upper third of oven, roast bell peppers and garlic for 30 to 45 minutes, or until pepper skins blacken and garlic is tender. In lower third of oven, roast onions for 25 to 30 minutes, stirring occasionally, or until golden. Let cool.
Remove skins from bell peppers and squeeze garlic flesh from skins. In a blender or food processor, puree bell peppers, onions and garlic until smooth. (Add some of the remaining 2 3/4 cups water if necessary.) Strain through a fine sieve into a large saucepan. Add remaining water and bring to a simmer over low heat. Season with salt and pepper. (The soup will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.)
Ladle into warmed soup bowls; swirl with basil cream. Serve immediately.