A creamy, filling soup with a bit of a spicy kick
Using heat-safe tongs, roast the red pepper over a gas burner flame until it is evenly blistered with black spots (or you can place the pepper on a sheet pan and broil, rotating, until evenly blistered). Place the pepper in a bowl, cover with foil, and allow to steam for 10 minutes.
Meanwhile, drain the sun dried tomatoes from the jar, reserving the oil. Pour 1 cup of the stock into a high powered blender and add the garlic, tomatoes, onion, and drained sun-dried tomatoes.
Once the pepper is done steaming and has cooled enough to handle, peel off the blistered pepper skin. Cut the pepper open and scrape out the seeds and remove the stem. Add the pepper to the blender with the other ingredients, cover, and puree until smooth.
Heat 2 tablespoons of the reserved tomato oil in a large pot set over medium heat. Once hot, carefully pour in the soup. Cook, stirring constantly, until it begins to darken in color, about 3 minutes.