Spicy Roasted Red Pepper And Tomato Soup

• 2 large red bell peppers
• 3 cloves of garlic
• .5 small onion, roughly chopped
• 6 canned plum tomatoes
• 1.5 cups vegetable stock (preferably homemade)
• 1 handful fresh basil leaves
• .5 teaspoons sherry vinegar

1. Preheat oven to 450u0b0F. Wrap the garlic along with a half tablespoon of the olive oil and a pinch of salt in foil. Drizzle a tablespoon of the olive oil over the peppers.
2. Place both the peppers and garlic in the oven and cook until the peppers are soft and charred in some spots, about 35-40 minutes.
3. Take any of the peel off of the peppers that comes off easily, but don't worry about it being perfect because they're just going to get pureed later.
4. Heat the remaining olive oil over medium heat in a dutch oven. Add the onion, chili flakes, and some salt. Cook until the onions are soft, and then add the garlic, peppers, tomatoes, and vegetable stock. Cook for 20 minutes for the flavors to come together, breaking apart the tomatoes as they cook. Add most of the basil (reserving some for garnish) and puree the soup. Add the sherry vinegar and additional salt to taste.
5. Serve with a drizzle of olive oil, fresh ground black pepper, and the remaining basil.

red bell peppers, garlic, onion, tomatoes, vegetable stock, basil, sherry vinegar

Taken from food52.com/recipes/20513-spicy-roasted-red-pepper-and-tomato-soup (may not work)