2large red bell peppershalved, seeded and stems removed
2-3garlic cloves1 tbsp minced garlic
1sweet onioncut into large chunks
1.532-oz. container vegetable broth
18-oz. jar sundried tomatoes in olive oil
1/4tspred pepper flakes
Using tongs, heat bell peppers over open flame until blistered and tender. Let cool on plate.
Add tomatoes, garlic, onion, 3/4 container vegetable broth, and sundried tomatoes into high-powered blender (i.e. Vitamix) to blend on high until smooth, about 3-5 minutes. Make sure lid is tightly secured.
Next, add blistered peppers and seasonings to blend on high for 2 more minutes.
Pour in large pot along with rest of vegetable broth to heat over medium heat.
Once temperature is hot enough, serve with freshly chopped basil.