Two-Colour Cream of Roasted Bell Pepper Soup | RICARDO

Ingredients

• 4 yellow bell peppers, halved and seeded
• 1 small onion, chopped
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) parboiled rice
• 2 1/2 cups (625 ml) chicken broth
• Salt and pepper
• 4 red peppers, halved and seeded
• 3 cloves garlic, finely chopped
• 2 tablespoons (30 ml) balsamic vinegar
• Basil leaves, to garnish