Combine the oil, roasted peppers, onions, garlic, basil, salt, cayenne, and black pepper in a medium saucepan over high heat and cook for 3 minutes. Stir in the stock and cream and bring to a full boil. Reduce the heat and simmer, stirring occasionally, for about 8 minutes.
Remove from the heat and puree in a food processor or blender for about 2 minutes. Serve immediately or store, refrigerated, in and airtight container for up to 24 hours. Reheat in a saucepan over low heat.
Yield: 2 cups
Roasting peppers: Place the peppers in a 375ºF oven and roast, turning several times until the skin is charred, for about 15 minutes. Or impale each pepper on a long-handled fork and hold it over a stove burner on high heat, turning to char the pepper evenly. When the skin is dark and crackly, remove the pepper from the oven or stove top and drop it into a bowl of ice water. Peel off the skins with your fingers. Use immediately, or refrigerate in a little olive oil in an airtight container for 2 or 3 days.