Creamy Roasted Red Pepper Sauce

Preheat your oven's broiler, and then lightly anoint the red peppers with olive oil to prevent sticking. Place the peppers under the broiler, allowing them to char and become tender, until their exterior is completely blackened. Transfer the peppers to a paper bag or resealable plastic container to cool down for around 45 minutes.

Once the peppers have cooled, carefully remove their seeds and charred skin, which should come off easily now. Cut the peppers into small, uniform pieces.

In a large saucepan, heat some oil over medium-low heat. Add the chopped red peppers, minced garlic, and fresh basil leaves; cook gently, stirring occasionally, until all the flavors have melded together. This should take around 5 to 10 minutes.

Next, transfer the pepper mixture into a blender and puree it until you achieve your desired consistency. Return the pureed mixture to the saucepan, and then reheat it over high heat until it reaches a rolling boil.

Stir in half-and-half and grated Romano cheese; cook, stirring constantly, until the cheese has melted and combined with the mixture. Add some butter to the saucepan, stirring until it's fully incorporated. Season your soup with salt and pepper to taste, then let it simmer for 5 minutes.