Provencal Tomato Soup- Sonja Schaat

Provencal Tomato & Red Pepper Soup

2 Tab. Vegetable oil
5 shallots, finely chopped
3 red bell peppers, finely chopped
3 cloves garlic finely chopped
1-1/2 lbs. Fresh tomatoes, skinned & chopped * or 1 quart bottled tomatoes
1 tsp. sweet paprika
½ tsp dried thyme
½ tsp dried tarragon
¼ tsp. pepper
¼ tsp. salt
1 bay leaf
3 c. chicken broth
2 tsp. brown sugar
Salt & Pepper to taste
½ c. whipping cream

Add each vegetables one at a time, cooking each till soft. Then add listed ingredients from tomatoes through chicken broth. Bring to boil; reduce heat and simmer 20 minutes. Discard bay leaf. Add rest of ingredients and heat through. Garnish with extra, fresh thyme. Serves 6.