Sweet Red Bell Pepper Soup
Makes 8 Servings
8 Red Bell Peppers
2 Tablespoons Olive Oil
1 Onion, Thinly Sliced
3 Cloves Garlic, Minced
1 Teaspoon Black Pepper
1 Teaspoon Dried Oregano
2 Tablespoons Balsamic Vinegar
1 ½ Tablespoons Fresh Thyme, Divided
Slow Cooker Directions
Cut bell peppers in half and remove stem and seeds;slice into quarters. Coat slow cooker with oil. Add bell peppers, onion, garlic, black pepper and oregano; gently mix. Cover; cook on HIGH 4 hours or until bell peppers are very tender; stirring halfway through cooking.
Puree soup in slow cooker using hand-held immersion blender. Or, transfer mixture in batches to blender or food processor. Blend until smooth. Stir in balsamic vinegar. Ladle soup into bowls; garnish with thyme.