Fall Bell Pepper Soup

Heat the olive oil in a large pot over medium heat.
Add the onions and cook 3 to 5 minutes, until soft.
Add the bell peppers and cook without browning, 3 to 5 minutes, until soft.
Add the broth, sour cream, lemon zest and juice, and sugar. Stir to combine.
Puree the soup in a blender or food processor, in batches if necessary, and return to the pot and heat through.
Season with salt and pepper. Garnish with chopped tomato and basil, or green onions.

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