Roasted Red Pepper and Tomato Soup

First, roast the red peppers. I did mine over my gas stove over high heat turning frequently to blacken the skin. Alternatively, roast them whole in the oven under the broiler at 400 degrees F watching closely and turning them as they begin to blacken.Place the roasted peppers in a paper bag, or in a bowl covered with plastic wrap. Allow to cool.Once the peppers are cool, peel the skin off the peppers and chop into small pieces discarding the seeds inside.Next, heat up a large pot over medium/high heat. Add in the 1 Tbsp of oil, then the chopped onion.Cook the onion until translucent, then add in the garlic and cook another 30 seconds. Add in the peppers and cook down slightly.Next, add in the canned tomatoes with juice and the vegetable stock.Then add in the packet of stevia.Allow the soup to simmer for about 10-15 minutes until everything has softened and cooked together.Puree the soup with a handheld blender, or blend in batches with your blender. Return blended soup to the pot and season to taste with salt and pepper.To finish, stir in the 1 Tbsp of butter. It gives the soup a bit of creaminess.