Preheat your oven to 425°F (220°C). Slice the red bell peppers in half and remove the seeds. Cut the tomatoes in half as well. Place both the peppers and tomatoes on a baking sheet, skin side up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for about 25-30 minutes, or until the skins are charred and the vegetables are tender.
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Next, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Once the peppers and tomatoes are roasted, remove them from the oven and let them cool slightly. Peel off the skins from the peppers and tomatoes. Add the roasted vegetables to the pot with the sautéed onions and garlic.
Pour in the vegetable broth, and add the dried basil, oregano, and more salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
Using a blender or an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a chunkier texture, blend it to your desired consistency.
Ladle the soup into bowls and garnish with fresh basil if desired.
