6-8 yellow bell peppers, seeded and halved
1 large onion, chopped
3 cloves garlic, diced
1-2 cups vegetable broth
1 cup of heavy cream or 1 can coconut milk
2 teaspoons dried thyme
1 teaspoon dried rosemary
To roast the peppers: Place cut side down on a baking sheet and broil at 400 degrees for 15-20 minutes until the skins are dark brown in spots. Then place the peppers in a bowl and cover with plastic wrap for 10 minutes. When the peppers are cool enough to handle, peel off the skins. They should come off easily. Chop the peppers roughly and set aside.
For the soup, saute the onion for about 5 minutes until soft and transluscent. Add the garlic and cook for another minute. Add the broth, coconut milk, and the herbs and bring to a boil. Turn down heat and let simmer for about 10 minutes. Blend with an immersion blender and season with salt and pepper. To serve, top with goat cheese and a drizzle of olive oil plus fresh herbs.