Tomato and Roasted Red Pepper Soup

For the soup:
1. Add the onions, celery, garlic and olive oil to a 3-quart saucepan. Cook over medium heat until the onions are translucent.
2. Then add the tomatoes, cannellini beans, water, sugar, fresh thyme, and bay leaf. Bring to a simmer and then cook uncovered for about 20 minutes.
3. Finally add the roasted red pepper, salt and pepper and cook just until heated.
4. Remove the thyme sprigs and bay leaf. Scoop out a heaping ½ cup of just the veggies (no beans) and put that to the side; this will be added back in at the end to give the soup some texture. For totally smooth soup omit this step.
5. Pour the soup into a blender, only filling it halfway full (process in batches if needed, but do not fill the blender all the way full). Put the lid on and puree the soup. Repeat if necessary. Pour the pureed soup back into the pan along with the reserved veggies that were scooped out earlier.

Serve immediately with a drizzle of olive oil. This soup may be frozen for up to 6 months.

For homemade roasted red peppers:
1. Preheat the oven to 375 F.
2. Coat the pepper by rubbing oil over its skin. Place in a shallow oven proof dish and roast for 30 to 40 minutes, turning occasionally. When the pepper is done the skin will be blistered on all sides.
3. Place the roasted pepper immediately into a small bowl and cover the bowl with plastic wrap. Allow the pepper to sit for about 10 minutes. Peel the skin away using your fingers or the back of a paring knife. Cut away the stem, remove and discard the seeds.
4. Use immediately in this soup, or place the pepper in a small bowl, cover in olive oil and refrigerate for several days.