Roasted Red Pepper and Sundried Tomato Soup

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1-ounce sundried tomatoes (about 8 pieces do not use the oil packed type)

1 small onion, diced

2 tablespoons extra-virgin olive oil

2 cups chicken stock

3 sweet or bell red peppers, charred, skinned, and seeded (see page I45), or a 6ounce

Jar of prepared roasted sweet peppers

2 fresh ripe plum tomatoes, cut into eighths

Salt and freshly ground black pepper to taste

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