Roasted Red Pepper Tomato Soup

In a stock pot heat olive oil over medium-high heat. Add onions and garlic and saute until tender, about 5 minutes.

Add tomatoes, red peppers, chicken broth, salt, pepper, sugar and basil; stir until combined. Bring to a boil then lower heat and simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt and pepper if needed.

Puree using a handheld immersion blender until smooth. Over low heat, add milk and cook until warmed.