Recipe from SmittenKitchen, shared on the Eatweller’s Slack by CSA Member Erin, who made it with the Lunchbox Peppers and highly recommends it!  You could use a little Serrano instead of the Red Pepper Flakes. Adapted from the NYT 9/21/05

2 Tb Olive Oil

3 1/4 cup sliced Onions

3 large cloves Garlic, crushed

1/4 cup dry White Wine

12 large Red Bell Peppers, cut into 1” pieces

2 cups Chicken or Vegetable Stock or Broth

2 TB chopped fresh Thyme

1/4 to 1/2 tsp Hot Red Pepper Flakes

Salt and White or Black Pepper

Creme Fraiche for garnish

Thyme Sprigs for garnish

Put oil in large pot.  Add onion when oil is hot.  Cook onions until they begin to soften and take on color.  Add garlic and cook another minute.  Add wine and cook down quickly and on high heat, until only one tablespoon is left.  Add peppers, stock, thyme and red pepper flakes.  Season to taste with salt and pepper.  Cover and simmer until peppers are tender, about 30 minutes.  In food processor or with an immersion blender, puree mixture in until smooth (if a food processor, in batches).  Adjust seasonings to taste.  Soup can be served warm or chilled.  Serve topped with a dab of creme fraiche and a tiny sprig of thyme.  Do ahead: Cover and chill overnight or for as long as 2 days or freeze, whisk well before serving if thawed.