Roasted Red Pepper Soup

From Cooking Light-

• Ready In: 1 hr 15 mins
• Yields: 6 cups

Ingredients

• 8  red bell peppers, about 2 3/4 lb
• 5  black peppercorns
• 3  sprigs fresh thyme
• 1  bay leaf
• 2  teaspoons olive oil
• 2  cups onions, diced
• 1  tablespoon garlic, minced
• 4  cups low sodium chicken broth
• 3  teaspoons white wine vinegar
• 1⁄4 teaspoon  hot sauce (to taste)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  tablespoons fresh chives, chopped

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet. Flatten with hand. Broil 15 minor til blackened. Place in a ziplok bag and seal. Let stand 15 minute Peel and chop.
3. Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges and tie securely.
4. Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook 15 min or til onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot sauce to pan. Increase heat to med-high and bring to a boil. Cover and reduce heat to a simmer and cook 20 minute Remove and discard cheesecloth; stir in salt and pepper, you may need more salt and pepper and additional hot sauce to bring the taste to your liking.
5. Puree in batches in blender or use immersion blender. Sprinkle with chives.