Smoky Sweet Pea Soup

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 large basil leaves, chopped
• 2 sun-dried tomatoes packed in oil, drained and chopped
• 4 cups water
• 1 dried chipotle chili pepper
• 1 bay leaf
• 2 cups sweet peas
• 1 tablespoon vegetable bouillon
• 1 tablespoon red wine vinegar
• 1/2 cup shredded Gruyere cheese
• 1 pinch freshly ground black pepper

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, and cook until it begins to brown, about 5 minutes. Add the garlic, basil, and sun-dried tomatoes; cook and stir until the garlic has softened, about 2 minutes more. Pour in the water along with the chipotle pepper, bay leaf, bouillon, and vinegar. Add the peas, and bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.
2. Remove the soup from the heat, and discard the chipotle pepper and bay leaf. Carefully puree the soup until silky smooth in batches in a blender, or use an immersion blender right in the saucepan. Serve the soup with a sprinkle of Gruyere cheese and freshly ground black pepper.

olive oil, onion, garlic, basil, tomatoes, water, chili pepper, bay leaf, sweet peas, vegetable bouillon, red wine vinegar, gruyere cheese, freshly ground black pepper

Taken from www.allrecipes.com/recipe/162363/smoky-sweet-pea-soup/ (may not work)