250 ml onion, chopped 1 cup
4 garlic cloves, minced
5 ml olive oil 1 tsp
5 yellow sweet peppers, roasted
3 cans vegetable or chicken broth (14 oz / 398 ml)
250 ml potato, diced 1 cup
15 ml fresh oregano, snipped 1 tbsp
5 ml fresh thyme, snipped 1 tsp
In a large saucepan; cook onion and garlic in hot oil for 3 to 4 minutes or until tender. Stir in roasted peppers, broth and potato. Bring to boil, reduce heat. Simmer, covered, for 15 minutes. Cool slightly, stir in oregano and thyme.
Place 1/4 of pepper mixture in food processor. Cover and process until almost smooth. Repeat with remaining portions, one at a time, until mixture is processed.
Return all of soup to saucepan and heat through. If desired, top with sour cream.
Serves: 6