Red Pepper Soup

• tablespoons olive oil
• 3 1/4 cup sliced onions
• 3 large cloves garlic, crushed
• 1/4 cup dry white wine
• 12 large red bell peppers, cut in 1-inch pieces
• 2 cups no-salt-added chicken or vegetable stock or broth
• 2 tablespoons chopped fresh thyme
• 1/4 to 1/2 teaspoon hot red pepper flakes
• Salt and white pepper
• Creme fraiche for garnish
• Thyme sprigs for garnish.

1. 1. Put oil in large pot. Add onion when oil is hot. Cook onions until they begin to soften and take on color. Add garlic and cook another minute. Add wine and cook down quickly, until about 1 tablespoon is left.
2. 2. Add peppers, stock, thyme and red pepper flakes. Season to taste with salt and pepper. Cover and simmer until peppers are tender, about 30 minutes.
3. 3. In food processor or blender, puree mixture in batches until smooth. Adjust seasonings.
4. 4. Cover and chill overnight or for as long as 2 days or freeze (whisk well before serving if thawed). Can also be served warm.
5. 5. Serve in demitasse cups or soup bowls, topped with a dab of creme fraiche and a tiny sprig of thyme.

olive oil, onions, garlic, white wine, red bell peppers, nosalt, thyme, hot red pepper, salt, thyme

Taken from www.epicurious.com/recipes/member/views/red-pepper-soup-1270330 (may not work)