Red Pepper Soup

• 3/4 cup olive oil
• 1 cup chopped onions
• 4 tsp fennel seeds
• 1 tsp thyme
• 2 bay leaves
• 2 tsp chopped garlic
• 4 tsp basil
• 4 red bell peppers, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, finely chopped
• 2/3 cup flour
• 1/2 gal (8 cups) chicken broth
• 2 tsp chicken base/chicken bouillon cubes
• 2 chopped tomatoes
• 1/3 cup tomato paste
• 1 tsp sugar
• 1 cup heavy cream
• Salt & Pepper

Heat olive oil and then add onions, fennel seeds, thyme, bay leaves, garlic, basil, red peppers, green peppers, and jalapeno. Saute until wilted, about 10 minutes. Add flour and cook for 10 minutes. Do not burn. Add chicken broth and chicken base, whisk until smooth. Add tomatoes and tomato paste. Simmer 30 minutes. Add sugar and cream. Simmer for 5 minutes and serve.