Broccoli and Red Bell Pepper Soup

2 T of olive oil
1 onion, finely chopped
1 pound of fresh or frozen, thawed chopped broccoli (florets and stems)
2 1/2 cups of vegetable stock
1 t of dried thyme
1 medium red bell pepper, cut into quarters
3 T of plain, non fat yogurt
salt/pepper to taste

In a large saucepan, cook the onion in the olive oil until it becomes translucent. The add the broccoli and cook until it begins to soften. Then cover it in the vegetable stock and bring to boil. Reduce heat and allow to simmer for 20 minutes.

While soup is simmering, broil the red bell pepper quarters shiny-side up for about 10 minutes (or until skin becomes blistered). Turn them over enough to avoid burning. Remove, cool, and take off the skin. Chop them into small pieces.

After soup is done simmering, set aside about a cup of the chopped broccoli then run the rest through a food processor or in batches in a blender until pureed. Return back to sauce pan and stir in the yogurt, thyme, reserved broccoli and bell peppers as well as salt/pepper. Heat until hot again, then serve.