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1
Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice.
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2
Set aside.
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3
Heat the oil over medium heat in a large, heavy soup pot and add the onion.
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4
Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt.
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5
Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes.
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6
Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
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7
Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste.
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8
Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
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9
Add the diced roasted peppers, the stock or water, rice, and salt to taste.
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10
Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time.
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11
Season with freshly ground pepper, taste and adjust salt.
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12
Remove the basil sprigs.
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13
Using a hand blender, puree the soup, or use a blender and puree 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.
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14
Taste and adjust seasonings.
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15
Serve topped with croutons, Parmesan cheese, and/or slivered basil.
