1 Tbsp extra-virgin olive oil
3 red bell peppers, seeded and cut into quarters
1 large sweet onion, peeled and sliced
6 garlic cloves, peeled
4 cups canned, diced tomatoes
1½ tsp dried oregano
1 quart chicken stock
1 Tbsp chopped fresh basil
1 Tbsp sugar
1¼ tsp Kosher salt
¼ tsp freshly ground black pepper
¼ cup heavy cream
Walnuts, grated parmesan cheese, and walnut oil for garnish (or whatever you like, or nothing at all)
Preheat your oven to 400 degrees F. Coat a baking sheet with olive oil spray. Place peppers skin-side up on baking sheet. Add the sliced onion and garlic cloves. Roast for 15 to 20 minutes, or until the pepper skins brown. Place the peppers in a sealable plastic bag for about 5 minutes and then remove skins. Set aside.
In a large saucepan, combine the tomatoes, oregano and stock. Boil, reduce heat to medium low, and simmer for a minute. Add the peppers, onions and garlic.
Cook for 15 minutes, and transfer to blender. Puree until smooth and add the soup mixture back into the saucepan. Add the basil, sugar, salt and pepper and cook for a few minutes more. Cut the heat and add your heavy cream.
Ladle into serving bowls and garnish until your heart’s content.