Roasted Red Pepper Bisque

• 2 tbs olive oil
• 1 small onion, chopped
• 2 tsp brown sugar
• 2 tbs butter
• 2 garlic cloves, chopped or minced 
• 8 oz roasted red peppers, drained
• 2 cans (14.5 oz) fire-roasted tomatoes
• 1 cups chicken stock

• ​2 bay leaves
• 1 tsp salt
• 2 tsp red wine vinegar
• 1tsp Italian seasoning
• ​5-6 basil leaves
• 1/4 tsp paprika
• 1/4 tsp chili powder
• 1/2 cup heavy cream

---

1. Heat the oil in a large soup pot, set to medium heat
2. Sauté onions and sugar together until caramelized
3. Add butter and garlic and sauté for 3 minutes until fragrant
4. Add the peppers, tomatoes, stock, and bay leaves to the pot
5. Bring to a boil, then reduce heat and simmer for 20-30 minutes
6. Season
7. Purée the soup on high with immersion blender
8. Stir in cream and heat until warm through
9. Serve soup with pesto, crumbled goat cheese and croutons