Roasted Red Pepper and Sun-Dried Tomato Soup

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1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety)

1 small onion, diced

2 tablespoons extra-virgin olive oil

2 cups chicken stock

3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers

2 fresh ripe plum tomatoes, cut into eighths

Salt and pepper to taste

4 fresh basil leaves for garnish (use purple basil if available)