Roasted Red Pepper and Tomato Soup

1 t olive oil
1/2 one white onion, chopped
2 cloves garlic, minced
2 15~oz jars roasted red peppers, drained and chopped
1 14~oz can diced peeled tomatoes
1 1/2 t dried thyme
2 t paprika
dash cayenne pepper (optional)
1/2 t kosher salt
fresh ground black pepper, to taste
4 c chicken broth
1 t Tabasco sauce (optional)
1/4 c sour cream

Heat olive oil in stock pot over medium heat. Add onion and garlic and saute until soft but not brown, approximately 5 minutes. Stir in thyme and paprika (and cayenne if desired). Cook over medium low heat, stirring constantly, for 5 minutes until spices become very aromatic.

Add chicken broth, red peppers, tomato, salt and pepper and bring to boil. Lower heat and simmer, partially covered for 20 minutes. Using immersion blender, process soup to desired consistency.

Ladle soup into bowls, garnish with sour cream and Tabasco. Serve with pita chips. Serves 4.

For Linda.