Remove stems, membranes and seeds from peppers. Place peppers, cut side down,
on foil-lined baking sheet. Add garlic. Brush peppers and garlic with oil. Bake
20 to 25 minutes or until skins are bubbly. Wrap peppers in foil; let stand 20 to
30 minutes or until just cool. Using a paring knife, pull skins off peppers.
In a saucepan combine red and serrano peppers and broth. Bring to boiling; reduce
heat. Simmer, uncovered, 7 minutes or until liquid is reduced by one-third. Cool
Meanwhile, in blender container combine roasted yellow pepper and whipping cream.
Blend until pureed. Transfer to small bowl. Cover; chill. Rinse container; dry.
In same blender container blend half the cooked red pepper mixture at a time
until smooth. Strain, if necessary. Place strained mixture in same saucepan. Stir
in remaining cream. Cook and stir until heated through.
Ladle into serving bowls. Swirl 2 tablespoons yellow pepper cream into each serving.
Top with basil.