Roasted Red Pepper Soup

4 lb. red bell peppers, halved
3 Tbsp. olive oil, divided
2 medium onions, chopped
5 garlic cloves, chopped
3 1/2 C. vegetable broth
1/4 C. fresh basil leaves, finely chopped
2 1/2 tsp. salt
1 tsp. freshly ground black pepper
3/4 C. whipping cream
1 Tbsp. lemon juice
7 Tbsp. sour cream

Brush skin side of peppers with 1 Tbsp. oil. Roast peppers, skin side up, on lightly greased aluminum foil lined baking sheets at 400 degrees for 45 min. or until peppers look blistered.
Place peppers in a large zip-top freezer bag or paper bag. Seal and let stand 20 min. Peel peppers; remove and discard seeds.
Saute onion in remaining oil in a Dutch oven over medium high heat 10 min. or until tender; add garlic and cook 1 min. Add vegetable broth and peppers, and bring to a boil; reduce heat to medium, cover, and simmer, stirring occasionally, 30 min.
Remove from heat; let stand 15 min. Process red pepper mixture in batches in a food processor or blender until smooth.
Return pureed mixture to Dutch oven; cook over medium heat 5 min. Stir in basil and next 3 ingredients; cook 5 min. or until thoroughly heated. Stir in lemon juice. Serve with sour cream.