Roasted Red Pepper and Tomato Soup

Preheat your oven to 450°F (232°C).

Place the red bell peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is charred and blistered.

Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 15 minutes.

Peel the skins off the peppers, remove the seeds, and chop the flesh.

In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

Add the chopped roasted peppers, canned tomatoes with their juice, and vegetable broth.

Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.

Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender.

Season with salt and pepper to taste.

Serve hot, garnished with fresh basil if desired.