Roasted Pepper Soup

3 large bell peppers (mixed colors)
1 large jalapeno
1 tbsp. olive oil

1 large onion, chopped
2 cloves garlic, chopped
1 small potato, peeled and cut into small pieces
1/2 tsp. salt
1/4 tsp. dried thyme
1/8 tsp. crushed red pepper flakes
2 1/2 c. vegetable stock
1 cup milk, buttermilk, or soy milk

Preheat broiler. Line a baking sheet with tin foil. Seed & cut the peppers & jalapeno in half. Cut a few slits in them to make the pepper halves lay flat. Place in the tin foil. Put in broiler & let roast until charred, 10 - 15 minutes. Remove from broiler & wrap the peppers in the tin foil to steam. Once cooled a bit, remove the peppers from the tin foil pouch & take off the charred skins (I find this easier to do under running water). Chop roughly.

In a large soup pot, heat the olive oil over medium heat. Add the onion & sauté until tender, about 5 minutes. Add the garlic & let cook for a minute or two. Add the potato, salt, thyme, red pepper flakes and broth. Bring to a boil. Reduce heat & cover then let simmer for about 15 minutes until the potato is tender. Add the chopped peppers & let cook another 5 - 10 minutes. Pureé in a blender or with an immersion blender. Add milk or buttermilk gently heat to serving temperature.