6 red bell peppers, cut in halves and seeded
1 onion, sliced
2 tomatoes
8 cloves garlic
1/4 c. olive oil
6 c. chicken stock
1/4 c. fresh basil
Salt and pepper to taste

In a large skillet, mix the peppers, tomatoes, garlic, onions, and olive oil together. Roast in a 500 degree oven until slightly brown. Transfer into a pot and add the chicken stock. Bring to a boil and let simmer for 15 minutes. Puree the solids in a blender until smooth. Transfer to a pot and adjust consistency and seasoning.