Sweet Red Bell Pepper Soup

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

1. 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.

2. 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.