Roasted red pepper soup

This soup is delicious - fresh and slightly sweet, with the tang of basil and oregano.  If the soup is bitter, try adding a few drops of fish sauce.

Ingredients

2 large red peppers, or 1/2 c roasted red peppers
1 14oz can tomatoes
2 c chicken stock
1 onion, diced
2 cloves garlic, minced
1 t dried oregano
1-2 T fresh basil
2 t sugar
1/4 c heavy cream
olive oil
salt and pepper to taste

Instructions

1) If using fresh red peppers, preheat oven to 200C, brush foil-covered baking sheet with olive oil.
2) Cut red peppers into 2-3 large pieces, place red pepper skin up on sheets, bake 20 minutes until pepper skins turn brown.
3) Remove skin from peppers (it should peel off when they are done), and chop into large chunks.
4) Heat 1 T olive oil in soup pot over medium heat, and add onions and garlic.  Cook 5-10 minutes, until onions are fragrant and translucent.
5) Add tomatoes, oregano, chicken stock, red peppers, and simmer for 10 minutes.
6) Add basil, salt, pepper, sugar - combine and remove from heat.
7) Blend soup (I use a hand blender), leaving it a bit chunky.
8) Heat 2-3 minutes more, add cream, and remove from heat.