2large red bell peppersseeds removed and thickly sliced
Half of a small onionroughly chopped
3clovesgarlicminced
Pinchof red chili flakesor two
128 oz canned whole tomatoes
1 ½cupschicken or vegetable broth
Small handful of basil leaveschiffonade (divided)
½tspsugar
½teaspoonred wine vinegar
Instructions
Preheat oven to 450 degrees. Coat a baking sheet with tin foil then coat with cooking spray. Drizzle a tablespoon of olive oil over the sliced bell peppers.
Place the peppers in the oven and cook until the peppers are soft and charred in some spots, about 30-35 minutes. Remove from the oven and place the peppers into a ziplock bag then seal. Wait for 5 minutes then carefully peel the charred skin off of each pepper. Discard skin.
Heat the remaining olive oil over medium heat in a dutch oven. Add the onion and chili flakes. Cook, stirring often, until the onions are soft and tender, about 5-7 minutes; add the minced garlic and cook, stirring constantly, for 1 minute. Add the roasted peppers, canned tomatoes and their juices, chicken broth, and sea salt, and freshly cracked pepper, to taste.
Simmer for 20 minutes, breaking apart the tomatoes as they cook. Add most of the fresh basil (reserve some for garnish) then using an immersion blender, puree the soup. Add the sugar and red wine vinegar as well as additional sea salt and freshly cracked pepper, to taste, if needed.