Sweet Red Bell Pepper Soup

• 1/2 c olive oil
• 1 c chopped onion
• 1 tbsp dried fennel seed
• 1/4 tsp dried thyme
• 1/2 bay leaf, crumbled
• 1/2 tsp minced garlic
• 1 tbsp chopped fresh basil
• 2 tbsp minced jalapeno pepper
• 1/4 c all-purpose flour
• 5 c chicken stock
• 1/2 c peeled, seeded and chopped fresh tomato
• 1 tsp. tomato paste
• 6 large red bell peppers halved, seeded and cut into 2-inch chunks
• 1/2 to 1 c heavy cream
• pinch of sugar
• salt and freshly ground pepper

1. In a 4-quart heavy-bottomed saucepan, heat the oil over medium heat. Add the onion, fennel seed, thyme, bay leaf, garlic, basil and jalapeno pepper. Reduce the heat to low and cook until the onion is translucent, about 10-15 min. Add the flour and cook stirring constantly for 10 min.
2. In a separate pot bring the stock to a boil. Carefully pour the stock over the vegetables, stirring well to incorporate. Add the tomato and tomato paste.
3. Meanwhile, place a large skillet lightly coated with olive oil over high heat. Saute the bell pepper chunks until the sins are blistered and lightly charred. Add the peppers to the soup and simmer, stirring occasionally to make sure nothing sticks to the bottom of the pot, for about 20 min.
4. Remove the soup from the heat and puree in blender/food processor. Strain. Return the soup to the saucepan, bring to a simmer, and add 1/2 c cream and sugar, if spicy add more cream.

olive oil, onion, thyme, bay leaf, garlic, fresh basil, jalapeno pepper, flour, chicken stock, tomato, tomato paste, red bell peppers, heavy cream, sugar, salt

Taken from www.epicurious.com/recipes/member/views/sweet-red-bell-pepper-soup-50084284 (may not work)