• 3-6 Thyme Sprigs
  • 2 Bay Leaves
  • 5 Black Peppercorns
  • 8 Red Bell Peppers, De-Seeded And Halved
  • 2 Tablespoons Olive Oil
  • 1-2 Sweet Onions, Chopped
  • 4-6 Garlic Cloves, Minced
  • 4 Cups Chicken Broth
  • 2 Ounces Dry White Wine
  • Hot Pepper Sauce To Taste
  • Salt And Pepper To Taste
  • Fresh Chives For Garnish


  1. Make a bouquet garni by placing the thyme, bay leaves and peppercorns in a piece of cheesecloth and tie with kitchen twine to seal; set aside.  Preheat your broiler. Place your pepper halves, skin sides up, on a baking sheet that has been lined with non-stick aluminum foil. Broil for 15-20 minutes to blacken.  Let cool enough to handle, then peel and chop; set aside.  Meanwhile, heat the oil in a large soup pot over medium-high heat. Add the onions and garlic and sauté 7-10 minutes until lightly browned. Add your bell peppers, broth, wine, hot pepper sauce, salt, pepper and your bouquet garni.  Bring to a boil, cover, reduce the heat and simmer 30 minutes.  Remove the bouquet garni, let cool and then puree in batches using your blender or food processor.  Return to your pot and heat through.  Garnish with chives when serving.
  2. Makes Eight 1 Weight Watchers Points Plus Servings