Warm all over soup...

The gym group are sharing soup recipes. So I'll skip the gym and just give them a really great soup.
Red Onion and Grilled Red Pepper Soup

Preheat oven to Broil
Baking Sheet

3 large red bell peppers
2 tsp. vegetable oil
2 cloves garlic
1 tbsp. packed brown sugar *
5 red onions.
3 to 31/2 c. stock of your choice.

Arrange oven rack 6 inches under element.
Cut red peppers into quarters, and remove seeds, place cut side down on baking sheet. Peel and quarter onions also place on baking sheet. Peel garlic and also put on baking sheet. Roast until skin of peppers in chard and. I use a non-stick baking sheet and skip the oil. Let cool. Peel the chard skin off the red peppers, place in blender along with the onions and garlic. Put in pot and add stock until desired consistency. Red peppers and red onions make a naturally sweet-tasting soup, sugar may not be needed.* Heat through, whisk in sour cream or dollop on top for serving.Garnish with basil or parsley.

A great source of fibre. Freezes well without sour cream.