Roasted Red Pepper Soup

Evan isn't that into soup for dinner, but on a cold day, I love it. So I found this recipe in Country Living Magazine that is easy enough to make for lunch. The changes I made are below (just little things, like the fact that I don't have fresh basil on hand in the Winter and I didn't make the basil cream for on top. You can get the original recipe through the link above.)

Roasted Red-Pepper Soup

1/2 tsp. garlic powder
1 small onion, chopped
2 tablespoons olive oil
1 can (15-ounce) crushed tomatoes
1 jar (12-ounce) marinated roasted red peppers, drained and chopped
2 cups chicken broth
2 tsp dried basil
1 tablespoon balsamic vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Directions:
Sauté onion with olive oil in large pot over medium heat for 6 minutes. Add tomatoes, red peppers, dried basil, chicken broth, and garlic powder. Cook for 15 minutes.

Add balsamic vinegar and sugar and puree in a blender or food processor.