Red Pepper Soup

• 2 red bell peppers
• 2 teaspoons olive oil
• 1 1/2 cups chopped onion
• 1/4 cup finely chopped shallots
• 2 garlic cloves, minced
• 1/2 cup chopped celery
• 1/2 cup sliced carrot
• 1 tablespoon tomato paste
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon hot sauce
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (14-ounce) can less-sodium beef broth
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons chopped fresh chives

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten peppers with hand. Broil 15 minutes or until skin looks blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel and coarsely chop.
3. Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add onion, shallots, and garlic; cook 3 minutes, stirring occasionally. Add celery and carrot; cook 2 minutes. Add bell peppers, tomato paste, and next 6 ingredients (through beef broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove pan from heat; let stand 5 minutes. Place half of bell pepper mixture in a blender; process until smooth. Pour into a large bowl. Repeat procedure with remaining bell pepper mixture.
4. Ladle soup into individual bowls; top with sour cream and chives.

red bell peppers, olive oil, onion, shallots, garlic, celery, carrot, tomato paste, bay seasoning, salt, freshly ground black pepper, hot sauce, chicken broth, beef broth, sour cream, fresh chives

Taken from www.myrecipes.com/recipe/red-pepper-soup-0 (may not work)