Red Pepper Soup

Rinse the peppers, cut in half, remove the seeds and white ribs and cut into quarters. Cut one quarter into very thin strips, coarsely chop the other peppers. Peel and finely chop the garlic and onions.

Heat the oil in a medium saucepan, add the onion and  onion and garlic and saute until translucent. Add the pepper quarters and sauté for another 2 minutes. Pour in the broth and bring to a boil. Reduce to a simmer, cover and cook 30 minutes. Rinse the thyme, shake dry, pluck off the leaves and chop. Add the thyme and cream to the pan after 20 minutes. Simmer until the vegetables are tender.