Roasted Yellow Bell Pepper Soup

This is a great fall soup, and the season for it is rapidly ending. Earlier in the Fall, Nick and I went to a wedding up in Bradford (way up in the middle of nowhere), and we ended up staying over in Erie with Mike Snyder and his wonderful family. On the road trip back, I made Nick pull over at a farm (!) as usual. This usually consists me of yelling, "STOP RIGHT NOW" when I see any sign for a farmstand and Nick having a heart attack. This particular farm was on its last open farmstand of the season which meant tons of vegetables for almost nothing. I got a basket of multicolored peppers. I made roasted red bell peppers with the red ones (thanks to Laura's instructions), enchiladas with the green ones, and this soup with the yellow ones. Anyways, back to the recipe!

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.