Red Pepper Bisque 1 c. yellow onions 2 tbsp. garlic, chopped 24 oz. vegetable stock 3 c. red bell peppers 1/4 c. basil, chopped 2 tbsp. fresh thyme 1 tsp. sea salt 1/2 tsp. black pepper Directions: In a pot, saute sliced onions and chopped garlic until soft. Add vegetable stock and roasted bell peppers. Bring to a boil, then reduce to a simmer. Season soup with salt and pepper. Fill a blender half full, and blend until smooth. Repeat blending until all soup is blended.