Roasted Pepper and Tomato Soup

Ingredients:
2 T butter
1 yellow onion
4 cloves garlic
2 T flour
28 oz crushed tomatoes
4 bell peppers
2 cups chicken broth
2 T chopped basil
1 tsp thyme
salt and pepper
1/2 cup half and half, if desired

Directions:
Remove seeds and stems from peppers. Lightly brush with olive oil and roast in the oven until skin blisters. Let cool slightly then remove skin. Set aside.
Dice the onion and garlic. Saute in a large pot with the butter over medium heat until onions are soft and transparent.
Add the flour to the pot and continue to stir and cook for 2 minutes until a paste forms. Remove from heat once golden.
Add the crushed tomatoes, roasted peppers, and flour paste to a food processor. Blend until smooth then return to soup pot.
Add the chicken broth, basil, thyme, and salt and pepper. Stir to combine and heat until soup begins to simmer. Once simmering, turn off the heat and add in the half and half. Adjust seasonings as needed.
Garnish with basil, serve and enjoy!