Puréed Tomato and Red Pepper Soup

2 red bell peppers, roasted 
2 tablespoons extra virgin olive oil 
1 medium onion, chopped 
1/2 cup diced carrot 
1/2 cup diced celery 
Salt to taste 
4 large garlic cloves, minced 
1 28-ounce can chopped tomatoes with juice 
1/4 cup tomato paste 
2 sprigs fresh basil 
Pinch of cinnamon 
1/2 teaspoon sugar (optional) 
1 1/2 quarts vegetable stock or water 
1/4 cup rice, preferably a medium-grain rice like arborio (alternative thickener: potato)
Freshly ground pepper 

For garnish (optional): 
Garlic croutons (toast thin slices of bread, rub with a cut clove of garlic, and cut into squares) 
Freshly grated Parmesan 
Fresh basil leaves

1. Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside. 

2. Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. 

3. Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.

4. Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.

Yield: 6 servings. 

Advance preparation: This will keep for about 3 days in the refrigerator and can be frozen.

Nutritional information per serving: 134 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 21 grams carbohydrates; 5 grams dietary fiber; 269 milligrams sodium (does not include salt to taste); 3 grams protein