Tomato and Roasted Red Pepper Soup

[midnightsjane.livejournal.com]

Easy and delicious, I made this tonight.

Recipe is from the March 2006 edition of Canadian Living Magazine:

1 tbsp. vegetable oil
2 onions, chopped
3 cloves garlic, minced
1/4 tsp. dried basil (I used more)
1 can (28 oz/796 ml) stewed tomatoes
1/2 cup chopped roasted red peppers (I bought a jar of them, easy to use)
3 cups vegetable or chicken stock

Heat oil in saucepan, cook onions, garlic and basil until softened, stirring occasionally.
Add tomatoes, stock and red peppers; bring to boil. Reduce heat and simmer until slightly thickened, about 15-20 minutes. Puree soup in blender or food processor.

Makes 4 servings.