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Preheat grill and roast peppers (approximately 10 minutes).
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In the meantime, heat oil in a saucepan, cooking the onion and garlic.
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Once the peppers have cooled, roughly chop them and add to saucepan, along with jalapeno, stock, water, and basil. Simmer for 15-20 minutes.
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Smooth with an immersion stick blender, garnish with basil.