I made this tonight and now my friends are asking for the recipe.
It’s so nice that my friends enjoy my cooking, since my kids rarely do.
This is the version of this soup that I made tonight.
Wash four medium to large red bell peppers, place in a baking dish.
Broil on all four sides, about five minutes per side. Remove from oven and put in cold water. Remove skin, stems and seeds. Slice or rough chop the peppers.
In a large saucepan, sauté about 1/4 medium chopped onion and one clove minced garlic in about a teaspoon light olive oil.
Add 2 cups vegetable stock. Add 2 ounces tomato paste, 1 teaspoon sugar, 1 teaspoon lime juice, a bay leaf and 1/2 teaspoon thyme. Bring to a boil and add peppers.
Add salt and pepper to taste. Let simmer about 10-15 minutes. Remove bay leaf, and use a stick blender to puree peppers and onion.
Add about 1/4 cup cream or milk (you can substitute unsweetened rice or almond milk for vegan soup) just before serving.