Roasted Red Pepper Soup

Line a baking sheet with nonstick foil, and place halved peppers face down, pressing a bit. Add garlic cloves and broil over medium to high heat for 7–10 minutes. Remove garlic cloves and place pan back under boiler for another 5–7 minutes until pepper skin has blackened.

Remove peppers from pan and immediately place into large resealable bag to steam for 10 minutes.

While peppers are cooking, heat a large soup pot over medium heat. Add oil and onions and cook for 5 minutes, being careful to not let onions brown (lower heat if this begins to happen). After 5 minutes, add thyme and bay leaf and continue to cook until onions are soft and translucent.

Once garlic cloves have started to cool, squeeze garlic from papers and add to pot. Add vegetable stock, hot sauce, jarred pepper, salt and pepper.

Remove roasted peppers from bag, peel or remove skin, and add to the pot. Heat to boiling, and then reduce and simmer, covered, for 20 minutes.

Remove bay leaf, and either blend using an immersion blender or regular blender until smooth (I used my Vitamix). If using a regular blender, please make sure to either remove the lid plug or loosen lid to let hot air escape (cover lid with kitchen towel).

Place back in pot (if using stand blender) and add vinegar. Stir and keep warm until ready to serve.

Makes four 1-cup servings, or serves 2 as a dinner-sized main dish.