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1
Line a baking sheet with nonstick foil, and place halved peppers face down, pressing a bit. Add garlic cloves and broil over medium to high heat for 7-10 minutes. Remove garlic cloves and place pan back under boiler for another 5-7 minutes until pepper skin has blackened.
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2
Remove peppers from pan and immediately place into large resealable bag to steam for 10 minutes.
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3
While peppers are cooking, heat a large soup pot over medium heat. Add oil and onions and cook for 5 minutes, being careful to not let onions brown (lower heat if this begins to happen). After 5 minutes, add thyme and bay leaf and continue to cook until onions are soft and translucent.
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4
Once garlic cloves have started to cool, squeeze garlic from papers and add to pot. Add vegetable stock, hot sauce, jarred pepper, salt and pepper.
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5
Remove roasted peppers from bag, peel or remove skin, and add to the pot. Heat to boiling, and then reduce and simmer, covered, for 20 minutes.
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6
Remove bay leaf, and either blend using an immersion blender or regular blender until smooth (I used my Vitamix). If using a regular blender, please make sure to either remove the lid plug or loosen lid to let hot air escape (cover lid with kitchen towel).
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7
Place back in pot (if using stand blender) and add vinegar. Stir and keep warm until ready to serve.
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8
Makes four 1-cup servings, or serves 2 as a dinner-sized main dish.
