Makes 4 servings
1 large white or yellow onion chopped
3 red peppers seeded and chopped into 1" pieces
3 cloves of garlic, minced
1/4 cup of dry white wine
2 cups of chicken broth
2 tbsps of fresh thyme
2 tsp of crushed red chilli pepper
salt and pepper to taste
Heat olive oil and saute onions with a pinch of salt until they are translucent. Add garlic, crushed red chilli peppers and cook for another minute. Add wine, increase heat and reduce to about 1 tbsp of liquid. Add red peppers, thyme and chicken broth. When it begins to simmer, reduce the heat, cover and let cook until pepper is cooked through. Process the mix in batches and adjust seasonings.
This soup can be served hot or cold, garnished with sour cream.