Roasted Red Pepper Soup

Roasted Red Pepper Soup

3 large red bell peppers or 12 mini red peppers
1 tablespoon olive oil for sauteing 
1 yellow onion chopped fine
3 roma tomatoes chopped

2 peaches skinned and chopped
1 tablespoon tomato paste

1 teaspoon agave syrup
1 teaspoon dried thyme
salt and pepper to taste

Seed and cut in quarters all the peppers. Roast open side down in 375 F oven till starting to brown. Set aside to cool. When peppers are cool enough to handle chop them into small pieces. Meanwhile saute onion in olive oil. When onions are soft and translucent, add the chopped peppers, tomatoes, tomato paste, peaches, agave, and seasonings. When mixture has cooked down, let cool slightly and whirl in blender till smooth. Rewarm and either add 1/2 cup heavy cream or serve as is. This soup is so delicious and beautiful with its vibrant red color.

Enjoy!