Roasted Red Pepper Soup

Broil 6 red peppers: place 6 whole peppers on a baking sheet and broil on high for 5 minutes on each side until pepper is blackened and blistered. Put peppers into a bowl and cover with plastic wrap for 15 minutes.

Meanwhile, saute 1 chopped onion in 2 T olive oil and 1 T butter until translucent. Add 3 cloves of minced garlic. Saute another minute and then add 3 cups veggie or chicken broth, 1-2 T thyme, 4 bay leaves, freshly ground pepper, and 1/4 t salt. Bring to a gentle boil

Rub skins off the peppers and remove seeds. Add to the pot. Cook for a few more minutes and then remove bay leaves and using an immersion blender, completely puree the soup. Add 1 cup whole milk and return to a simmer. Add more salt to taste.