Roasted Red Pepper Soup

This creamy, comforting soup is a perfect way to use your fall red peppers.

Ingredients:

• 5 red bell peppers
• 1 Tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1/2 teaspoon each salt and pepper or to taste
• 1 teaspoons dried thyme
• 1/2 teaspoon Tabasco sauce
• 3 ounces cream cheese, softened

Directions:

Roast peppers: Line a baking sheet with foil, spray with non-stick cooking spray and turn oven on to broil. Cut peppers in half and remove seeds and membranes, lay skin side up on foil and broil until charred. Remove to a plastic bag and twist to seal. Let steam for 15 minutes, then peel and chop. Meanwhile in large stockpot over medium heat, heat oil, onion and garlic. In a blender puree peppers, onion mixture and broth in two batches. Return to stockpot. Heat on medium until starting to bubble then add remaining ingredients and heat through until cream cheese is melted. To serve ladle into warmed bowls.

Number of Servings: 6

Notes from the Cook: The flavors are fresh and zippy, but the cream cheese gives it a smooth richness that is positively addictive!