Grease peppers with little oil with your hand
Char peppers over gas flame until blackened on all sides.

Peel, deseed and slice peppers.
Heat oil in a pan over medium heat.
Add shallots, garlic and saute for 5-7 minutes.

Add vegetable broth and slices of roasted pepper. Simmer uncovered until peppers are very soft, about 10 minutes.

Now puree soup in blender until smooth.
Add vinegar
Reheat the soup, and adjust the consistency by adding more broth if needed.

Season to taste with salt and pepper.
Pour soup into bowls.
Garnish with thick cream

This thick soup can be served with jeera rice or paranthas too.