Roasted Red Pepper Bisque

 Adapted from the following... http://www.epicurious.com/recipes/food/views/Roasted-Red-Bell-Pepper-Bisque-with-Shrimp-and-Romano-Cheese-103119

Roasted Red Pepper Bisque
Serves 4
Approximately 370 calories per serving

Ingredients: 

-5 large red bell peppers
-3.5 cups of chicken broth
-1 tsp paprika
-1 tsp sugar
-3/4 cup whipping cream
-1/2 cup grated Romano cheese
-olive oil
-16 large shrimp, can be precooked or uncooked, peeled and coarsely chopped into pieces
-basil

Instructions: 

Char red bell peppers in broiler until blackened on all sides, this step will take 10-15 minutes. Watch peppers closely in oven.  Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside. Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors.  Whisk in cream and Romano cheese. Season to taste with salt and pepper. 

If shrimp are raw, heat olive oil in skillet over medium-high heat, and sauté shrimp and reserved bell pepper strips  until sharp are cooked, about 3 minutes. Or if using precooked shrimp, heat with a small amount of oil until shrimp and peppers are warmed. Divide mixture into four bowls. 

Ladle soup into bowls and top with a small amount of shredded Romano cheese and basil.