Preparation / Directions:
Heat oil in a medium saucepan over medium high heat. Add onion and saute, stirring for 1 minute. Cover pan with a sheet of wax paper and a lid and cook over low heat, stirring occasionally, until wilted, about 10 minutes.
Add peppers and saute, stirring occasionally, until onions are very soft, but not brown, about 10 minutes.
Stir in flour until incorporated. Stir in sugar, broth and sherry. Bring to a boil and simmer, uncovered, for 10 minutes, stirring occasionally.
Cool slightly and puree in a blender until smooth.
Return to clean saucepan, stir in cream, if using and cook until hot. Season to taste with salt and pepper.
Ladle into soup bowls and top with croutons.
VPrep Time: 15 minutes Cook Time: 30 minutes Makes: 4 servings Prep Notes: Advance Prep: Soup may be refrigerated up to 2 days or frozen after step
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