Slow Roasted Tomato and Roasted Red Pepper Soup

1 T olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
Dash of red pepper flakes
Slow roasted tomatoes-about 1 cup
Roasted red pepper-1 pepper (you can use store bought if you wish)
2 cans diced tomatoes, I used low sodium
1 can vegetable broth, I used low sodium
1/2 cup fresh basil, chopped
Salt and pepper to taste
Fresh basil and parmesan cheese-for serving

*If you need instructions for slow roasting tomatoes, click here. An easy way to roast a pepper-cut the pepper in half, remove the seeds. Turn the oven on high broil. Broil the peppers until they are black. Put the peppers in a brown paper bag so they can steam, for about 20 minutes. Peel the pepper and use. *

1. Heat olive oil in a large soup pot. Add in the onion and cook until tender.
2. Stir in the garlic and red pepper flakes. Cook for a couple of minutes.
3. Add the slow roasted tomatoes and roasted red pepper. Cook for 5 minutes.
4. Stir in the diced tomatoes and vegetable broth. Add the fresh basil and salt and pepper to taste. Cook for 15-20 minutes.
5. Puree the soup with an immersion blender. If you don't have one you can use a regular blender or food processor. Just transfer the soup to the kitchen gadget of your choice. Puree until smooth.
6. Serve hot. I like to add fresh basil and parmesan right before serving.