2 lbs. red peppers, cut in half stem and seeds discarded
1 onion cut into chunks
2 shallots cut into chunks
6 oz. sun-dried tomatoes
2 qt. vegetable stock
2 tbs. butter
1 cup cream
2 tbs. flour
4 garlic cloves, peeled
2 tbs. olive oil
2 tbs. basil, chopped
Salt and Pepper

Cut peppers in half discard stem and seeds. Cut onion, and shallots into chunks. peel garlic, and chop basil.

Preheat oven to 350 degrees
Toss peppers with olive oil and a pinch of salt and pepper. Place on a sheet pan and bake until cooked, about 15-20 minutes. In a large pot melt butter over medium heat. Add onions, shallots, and garlic. Cook until golden brown. about 10-12 minutes. Add flour and cook for 1 minute. Add stock and simmer for 15 minutes. Add peppers, tomatoes, and cream. Puree soup until blended well. Add basil and season with salt and pepper. (Also good as a pasta sauce.)