I found some gorgeous peppers at the clearance section of the local grocer - 5 for $1... no bruises or mold or anything. I was in the mood to make soup to accompany the fresh rosemary and kalamata fougasse...
I started it off with a traditional miropoix of diced onion, carrot, and celery, sweating on low heat in a pot with a dash of oil. Once softened, I added some freshly minced garlic and then cooked it for another few minutes.
Meanwhile, the peppers were broiled in the oven below until slightly blackened. Removed them from the oven, placed them in a bowl, and covered it so that they would steam in their own moisture for 10 minutes, then removed the skins.
Placed the peppers into the pot, added a bay leaf, a pinch of each thyme, oregano, and basil, enough cold water to cover the solids by 1/2," and half a bouillon cube. Brought it to a boil, and simmered for 5 minutes. Removed the bay leaf, blended until smooth, seasoned, and garnished with some finely sliced fresh red and green peppers.
The result was nice. I can't think of any major improvements, and if it aint broke don't fix it.