Roasted Red Pepper Soup

5 Red Pepper-roasted and peeled
2 Stalks of celery- Chopped
1 Lg onion chopped
3 Carrots-peeled and chopped
1 clove of garlic- sliced
2 sprigs of tyme leaves
2 potatoes- peeled and cubed
Chicken or vegetable stock
Salt and pepper

In a stock pot sweat the celery,onion and carrots in
olive oil.
Add peeled roasted peppers
Add sliced garlic,thyme and the potatoes.
Cover the vegetables with chicken stock and season with
salt and pepper.
Simmer until vegetables and potatoes are tender.
Cool slightly and add 6 whole basil leaves and pepperocini
Puree the soup in batches and serve with garnish of fresh basil leaves.