Roasted Red Pepper Soup

1 t. olive oil

2 cloves garlic, minced

1 onion, minced

1 large carrot, minced

4 ribs celery, minced

1 quart chicken broth

1 t. dried thyme

6 red peppers, roasted, seeded, peeled and quartered

1 c. skim buttermilk

1/2 t. salt or to taste

pepper to taste

1/2 c. minced fresh basil leaves

2 green onions, chopped

1. Heat oil in a large pot.
2. Add garlic and onion.  Cook over medium heat about 5 minutes until soft.
3. Add carrot, celery, broth and thyme.
4. Simmer 25 minutes.
5. Add red peppers and simmer 5 minutes.
6. In a food processor or blender puree mixture in batches until smooth.
7. Return mixture to the pot.
8. Warm over medium-low heat.
9. Stir in buttermilk.
10. Season to taste.
11. Heat well.
12. Serve in individual bowls garnished with basil and green onions.