Spicy Roasted Red Pepper and Tomato Soup

Preheat oven to 450°F. Wrap the garlic along with a half tablespoon of the olive oil and a pinch of salt in a sheet of foil. Put the packet and the peppers onto a rimmed baking sheet. Drizzle a tablespoon of the olive oil over the peppers.

Place both the peppers and garlic in the oven and cook until the peppers are soft and charred in some spots, about 35-40 minutes. I cooked extra garlic to use later. It’s delicious spread on toasted bread!

Take any of the peel off of the peppers that comes off easily, but don’t worry about it being perfect because they’re just going to get pureed later.

Heat the remaining olive oil over medium heat in a Dutch oven. Add the onion, chili flakes, and some salt. Cook until the onions are soft, and then add 3 cloves of garlic, peppers, tomatoes, and vegetable stock. Cook for 20 minutes for the flavors to come together, breaking apart the tomatoes as they cook. Add most of the basil (reserving some for garnish) and puree the soup using an immersion blender. Add the sherry vinegar and additional salt to taste. Cook until heated through.

Serve with a drizzle of olive oil, fresh ground black pepper, and the remaining basil.