Oven Roasted Red Pepper & Sun Dried Tomatoes Soup with Basil Pesto

INGREDIENTS
3 Red pepper deseeded, cut in large pieces
1 Large Onion Cut in wedges
1 Garlic peeled and cut in half
4 Sund Dried Tomatoes Slices
Salt & Pepper
2 Tablespoon Basil Pesto
1 Knorr Chicken Bouillon Concentrate (Jelly)

METHOD
Cut the Red Peppers in half and remove the seeds. Add the sun-dried tomatoes slices and place on an oven tray. Pour a little olive oil, salt and pepper and bake for 30 minutes at 200 Celsius.
Saute the onion and garlic in olive oil, until translucent
Add the Red Peppers and Sun-Dried tomatoes and Saute for a few minutes
Add the chicken bouillon
Add water to cover the vegetables
Salt & Pepper
Boil the soup for 20 minutes, until the vegetables are tender
Using a blender or a hand unit, mix all vegetables until cream consistency.
Pour the Basil Pesto in the soup and keep about 1 teaspoon for decoration.
Garnish with Basil leaves or creme fraiche, especially if served cold.