Roasted Red Pepper Soup
1. Preheat oven to 375F (190C). Place whole peppers on a baking sheet and roast, uncovered, about 18 minutes. Turn peppers and continue roasting about 18 more minutes, until skin is blistered. Remove from baking sheet and place in abowl with a lid or saran wrap (you want the peppers to sweat. ) about 10 Min. Slice in half and remove seeds and peel off the skin It should just slip off. Cut into large chunks and set aside.
2. In a large saucepan, heat oil over medium heat. Add garlic and onions. Sauté until onions are very soft, about 8 minutes. Stir in roasted peppers and continue cooking until peppers are very soft.
3.Then whirl in a blender or food processor,until smooth.add chicken broth to food processor a little at a time untill desired smoothnes is reached. Cover and cook over medium heat, stirring occasionally, until soup is warm, from 8 to 10 minutes. Spoon into soup bowls and sprinkle crumbled bacon. Covered and refrigerated, soup will keep well for at least 2 days and can be frozen.