Brush skin side of peppers with 1 tablespoon oil. Bake peppers, skin side up, on lightly greased aluminum foil-lined baking sheets at 400° for 45 minutes or until peppers look blistered.
Place peppers in a large zip-top plastic freezer bag; seal and let stand 20 minutes. Peel peppers; remove and discard seeds.
Sauté onions in remaining 2 tablespoons hot oil in a Dutch oven over medium-high heat 10 minutes or until tender; add garlic, and cook 1 more minute. Add vegetable broth and peppers, and bring to a boil; reduce heat to medium, cover, and simmer, stirring occasionally, 30 minutes.
Remove from heat; let stand 15 minutes. Process mixture, in batches, in a food processor or blender until smooth.
Return pureed mixture to Dutch oven; cook over medium heat 5 minutes. Stir in basil and next 3 ingredients, and cook 5 more minutes or until thoroughly heated. Stir in lemon juice. Serve with sour cream.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.