3 lbs red peppers (8-10) halved & cleaned of seeds & membrane
5 cloves garlic, in peel
2 cups onion, chopped
2 tblsp olive oil
2 large sprigs fresh thyme
2 bay leaves
4 cups chicken broth
1 tsp hot sauce
1/2 tsp salt
1/2 tsp pepper
Place cleaned red pepper halves skin side up & garlic cloves on a foil lined cookie sheet. Set oven on broil and cook red peppers and garlic for 15 to 20 minutes or until the pepper skin has blackened. Place in a large ziplock bag to steam for approximately 10 minutes.
Add oil to a large pot and heat over medium heat. Add thyme, bay leaves and onion & sautée for approximately 10 minutes or until onion has softened. Add broth, hot sauce, salt & pepper. Squeeze garlic cloves out of the peel into the pot. Peel the charred skin off the pepper & add to pot, discarding the skin.
Reduce heat, cover and simmer another 20 minutes. Remove bay leaves and thyme sprigs. Using a hand held immersion blender, blend until smooth.
Add additional salt to taste and serve hot.