Place the peppers and tomatoes on a parchment paper lined cookie sheet an put under the broiler on high turning regularly until you get a good char on all sides.

Place the peppers and tomatoes in a large zip top bag and seal. Let steam in the bag until cooled.

Once cooled take the tomatoes and peppers out of the bag and remove the skin and seeds.

Add the peppers and tomatoes to a large pot and blend with an immersion blender until smooth.

Add the vegetable stock a little at a time blending it in between additions until desired texture is achieved.

Bring the soup to a simmer to bring all the flavors together and season with salt and pepper to taste.

Drizzle on basil oil (see below) and enjoy, or freeze in an air tight container for up to three months.

Blanch your basil in boiling water for 20 seconds, then shock in ice water. Remove the basil from the water, squeeze out as much water as can.

Add the basil and oil to a tall narrow container and blend until smooth with an immersion blender. Alternatively you could use a standard blender or food processor. Strain trough a fine mesh strainer and store in the fridge in an air tight container.