4 or 5 red, yellow or orange peppers, roasted & peeled
1/2 sweet onion (Vidalia or Maui), finely diced
1 tablespoon olive oil
2 cans vegetable broth
16 oz rice or soy milk
2 teaspoon ground cumin
salt & pepper to taste
Roast peppers in oven (set to 500 or broil, and place whole peppers on cookie sheet, turn every 5 minutes until skin blisters).
Set peppers aside in paper bag til they begin to cool, then peel, discarding the skins, stems and seeds. Slice or chop.
Saute onion in olive oil until translucent.
Add peppers, cumin and broth, and stir well.
Using immersion blender (or food processor/blender), blend soup until creamy,
Add rice/soy milk and stir over low heat until well mixed and heated through.
Add salt & pepper to taste, and serve.
Note: you can roast lots of peppers when they are in season in the summer, then freeze them and make this soup throughout the winter. Its great with vegan french bread and a salad.