4 very red, unblemished sweet red peppers, about 1 lb. or slightly more
1 or 2 onions, about 1 lb., peeled
1/4 c. olive oil
1 tbsp. finely chopped garlic
1/2 tsp. dried, hot red pepper flakes
2 c. fresh or canned chicken broth
Salt to taste, if desired
Freshly ground pepper to taste
1/4 c. finely chopped fresh basil

1. Cut the peppers in half. Cut away and discard the core, veins and seeds. Coarsely chop the peppers. There should be about four cups.

2. Coarsely chop the onion. There should be about four cups.

3. Heat the oil in a fairly large, deep skillet or casserole and add the peppers. Cook, stirring, about five minutes. Add the onions, garlic and red pepper flakes and cook, stirring often, about two minutes. Add the broth, salt and pepper. Cover and cook 15 minutes.

4. Pour the mixture into the container of a food processor or electric blender and blend thoroughly.