In large saucepan on medium to high heat, add the onions and peppers, moving around the pan allowing the sugars to be released until the onions are slightly golden and translucent, about 4-6 minutes.
Add 1/4 cup water or vegetable stock to deglaze pan and pick up those sugars to caramelize onions.
Add the garlic and thyme and cook for another minute, then add the tomatoes. Lower the heat to a low-medium heat and cook covered, for 20 minutes.
Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel.
Season with salt and pepper and serve garnished with the basil.
Notes
Melissa's Message & ModificationsThis is a pure vegetable recipe. No oil, dairy ...very low-cal, just fresh tomatoes, red pepper, onions and seasoning. A great basic tomato soup. It is a very satisfying and comforting soup base which can also be flavored in many different ways to create a variety of different recipes and flavor profiles that range across cultures.It also lends itself to adding beans, grains or other favorite seasonal vegetables. Tomato-based soups are great with a piece of hearty whole grain bread, croutons or crostini.Nutritional Values: 73 Calories per serving; 0 Fat, 0 Cholesterol, Sodium 45 mg; Fiber 3g; Carbs 6g; Protein 2g