Ntr'S Red Pepper Soup

• 2 red sweet peppers, diced
• 4 tablespoons best olive oil
• 2 medium sweet onions, minced
• 4 large perfectly ripe tomatoes, chopped with juice or 15-ounce tin of organic tomatoes
• 2 large cloves of fresh garlic, minced
• Salt and pepper
• 1 quart homemade chicken stock or low-salt organic
• 1 tablespoon fresh basil or 1 1/2 teaspoons dried basil

1. Heat three tablespoons of oil in a heavy pot. Add red peppers, onions, and garlic. Simmer gently for 10 minutes until vegetables are translucent and soft. Add tomatoes. Simmer another 5 minutes. Add stock, salt and pepper and simmer for another 20 minutes. If it's too chunky for your taste, run a hand blender through it, but don't blend out all the chunks since they will offer up a variety of tiny little different tastes. Serve on a cool day - preferably rainy or sleeting, with a fire going in the fireplace - along with a loaf of fresh bread or large crusts on which has been spread some goat cheese. Drizzle each soup bowl with a tiny bit of olive oil before serving (that's where the fourth tablespoon of oil goes). And sit down with a good glass of red wine, and a friend, to enjoy it in front of a fire.

red sweet peppers, best olive oil, sweet onions, perfectly ripe tomatoes, garlic, salt, chicken, fresh basil

Taken from food52.com/recipes/6559-ntr-s-red-pepper-soup (may not work)