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
- 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.
- 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.