Roasted Pepper Soup

heart healthy

low cholesterol

vegan

INGREDIENTS:

• 5 red bell peppers
• 1 Tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• salt & pepper
• 1 teaspoon thyme
• dash Tabasco sauce
• 3 ounces cream cheese at room temp

INSTRUCTIONS:

1.     To roast peppers, cut them in half, remove seeds and inside membrane and place them cut side down on a baking sheet sprayed with cooking spray.  Broil until the skin is charred and dark, then remove the peppers from the oven and put them in a sealed container to steam for 10-15 minutes.

2.     Peel and coarsely chop peppers.

3.     Saute onions, garlic in oil.

4.     Puree onions, garlic and peppers with broth and return to stock pot.

5.     Cook over medium heat until boiling then add cream cheese and remaining ingredients and heat through.

6.     Serve!