Peel the potatoes and carrots, cut and put to boil. Bell pepper cooked whole in the oven. When the peppers bake, put it on 5 min in a plastic bag, then remove seeds from the pepper and remove the skin. Drain water from potatoes and carrots, leaving about a Cup of broth on the side. In a saucepan with a thick bottom sauté the onions in butter, adding potatoes and carrots. Cut the pulp of the pepper and add to vegetables. Fry slightly all together. Then pour the tomato puree, add spices and cream, stir and bring to boil.

Dry Italian herbs, dry white pepper, chili pepper, salt - to your taste. To break the blender to puree. Gently squirts!!! If the soup is too thick, add a Cup of vegetable broth, remaining from cooking potatoes and carrots.

Here are the cream, tomato puree, spices and cheese I used.

Slice pieces of white bread, sprinkle them with olive oil and place in oven. Once Golden, remove and put on each slice of cheese. Again send in the oven under the grill.

Cream slightly warmed. Pour into soup cups. Garnish with Basil leaf and cream. Serve with toast.