Ingredients
2 cups white wine
1 onion, finely chopped
5 red bell peppers
2 cups celery, chopped
1 Tbsp garlic, minced
2 plum tomatoes, chopped
1/4 cup tomato paste (1 can)
2 cups water
1 tsp vegetable base
2 Tbsp dried thyme
1/4 tsp ground white pepper
1/4 tsp ground cumin

Preparation

1. Preheat oven to 400 degrees. Line a baking sheet with foil. Lay the peppers on their sides on the foil, stems pointing sideways.
2. Put baking sheet in oven and allow peppers to roast for 20 minutes. Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes.
3. Check to make sure peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don't look ready, let them roast for a few more minutes. When they're done, remove baking sheet from oven.
4. Place the roasted peppers on a flat, smooth surface like a cutting board, then invert a large bowl over the top of them. The bowl traps the steam inside. Steam for 15 minutes. You can start chopping the other ingredients while you wait.
5. Slice the peppers vertically from top to bottom and lay them open so each one becomes one long strip. Pull the stems from the top of the peppers. The stem and a clump of seeds should loosen easily. Use a towel or paper towel to wipe off any loose seeds that remain inside the peppers.
6. Flip the peppers over to reveal the skin side. Strip off the charred skin. If you want a more charred flavor, you can leave a few small blackened bits on the skin.
7. Heat the wine in a large heavy soup pot over medium heat. Add onions, peppers, and celery. Cook and stir for about 3 minutes. Stir in garlic. Cook for 2 more minutes, adding more wine if necessary.
8. Add tomatoes, tomato paste, and broth. Cover and bring to a boil. Reduce heat and simmer for 25 minutes.
9. Pureé soup in a food processor or blender. Return to the pan, add seasonings, and heat through.