Recipe inspired by: Laughing Spatula
In large soup pot or dutch oven add olive oil, and onion. Heat to medium and sauté until onions are translucent and soft. Add garlic and sauté another 2 minutes.
Add drained peppers and canned tomatoes. Simmer 10 minutes and season with salt and pepper.
Add 1 cup chicken stock, red chili flakes and basil, heat to a simmer.
Puree the soup until smooth using an immersion type blender or transfer to a regular blender or food processor (you will have to do that in a couple batches).
Add more broth if desired. Check for seasoning and adjust.
Serve with fresh basil garnish.