1/8 cup olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 Tablespoons capers, rinsed
pinch of red pepper flakes, or to taste
2 large yellow bell peppers, cored, seeded, and cut into big pieces
pinch of salt
1 cups vegetable or beef stock

Heat oil in a large saucepan over medium-low heat. Add onion and garlic and cook until golden, stirring often--for about 10 minutes. Add 1 Tablespoon of capers and the red pepper flakes, and cook for about 3 minutes, stirring often. Add yellow peppers and salt, cover, and cook 10 minutes, shaking often. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 30 minutes--until the peppers are soft.

Puree the mixture, then strain back into the saucepan. To hold, refrigerate at this point. When ready to serve, warm up over low heat, ladle into bowls, garnish each with a few capers, and serve.