Roasted Red Pepper Bisque

8 red bell peppers
1 onion, chopped
1 clove garlic, minced
2 tablespoons butter
4 cups vegetable broth, divided
1 cup half and half
1 teaspoon sea salt
1/2 teaspoon white pepper
½ teaspoon dried thyme
Freshly grated Parmesan cheese for garnish

1. Roast peppers over an open gas flame until blackened on all sides. Or broil peppers in oven until skins blacken, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Place peppers in a large bowl, cover with plastic wrap, and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds and chop roughly; set peppers aside.
2. In a large saucepan, sauté onion, garlic, and thyme in butter over medium heat until onions are tender, about 5 minutes. Add 2 cups broth and roasted red peppers to pot and blend, using an immersion blender, until smooth. Add in half and half and remaining broth and blend again until smooth; heat through but do not boil. Stir in salt and pepper. Taste and adjust seasonings. Serve sprinkled with Parmesan cheese.