Instructions

1. Place the onions and bell peppers in a large saucepan, and sauté over medium heat
 for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
2. Add the garlic and thyme and cook for another minute, then add the tomatoes and cook, covered, for 20 minutes.
3. Purée the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel.
4. Season with salt and pepper to taste, and serve garnished with the basil.