Roasted Red Pepper Soup

• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 1 small potato, peeled and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon red pepper flakes
• 2 1/2 cups chicken stock, broth works
• 3 large red bell peppers, roasted and cut
• 1 cup buttermilk or 1 cup milk
• Toppings
• sour cream (optional) or plain yogurt (optional)
• chives (optional)

1. In a soup pot over medium heat, warm oil.
2. Add onion and saute'.
3. Add garlic and cook 30 seconds longer.
4. Add potato, salt, thyme, red pepper flakes, and stock/broth.
5. Bring to a boil, reduce heat, cover, and simmer 15 minutes.
6. Add roasted red peppers and cook 5-10 minutes until flavors are blended.
7. Puree w/ blender stick or in batches (food processor or blender).
8. Return to pot and add buttermilk (milk or half & half). Gently heat to serving temperature.
9. Ladle into bowls, top with sour cream & chives.

vegetable oil, yellow onion, garlic, potato, salt, thyme, red pepper, chicken stock, red bell peppers, buttermilk, toppings, sour cream, chives

Taken from www.food.com/recipe/roasted-red-pepper-soup-261665 (may not work)