ROAST. Stovetop Roasting Method. I typically use this method when I only have one or two peppers to roast. It's messier than baking them, but it produces a very smoky rich flavor. I have a gas flame and roast the peppers directly on my gas stovetop. DIRECTIONS. Turn your gas stovetop flame to medium. Place pepper on the grate directly over the top of the gas flame. Let it roast for 15-20 min minutes, turning every few minutes using a pair of tongs. After 20 minutes, the pepper should be blackened on all sides. Give it a light squeeze with the tongs, if the pepper is soft and easily yields to the tongs, it is ready. Remove pepper from the stovetop and place in a bowl, covered with a plate, to steam the pepper for 10-15 min. Remove from bowl and scrape the blackened skin from the pepper with a serrated knife or a paper towel. Remove top of pepper and seeds. Chop into small chunks.

GATHER. Gather all ingredients, chop onion. Prepare your mise en place (Everything in Place).

COOK. In a medium pot over medium heat, add the grape seed oil and onions and sauté until the onions begin to caramelize. Next, add the garlic and fresh thyme, and continue to sauté for about a minute, or until they become fragrant.

ADD. Next, add the crushed tomatoes, roasted peppers, vegetable stock, and salt and pepper. Note: Start with 2 cups of liquid and then adjust the amount of liquid depending on the consistency you like.

COOK. Bring the soup to a simmer, then lower the heat and let cook 20 to 30 minutes.

BLEND. To finish the soup, remove from the heat and, with an immersion blender or countertop blender, carefully blend until smooth. Season to taste.

SERVE. Serve with some blackened bread or avocado toast and ENJOY!