Roasted Red Pepper and Tomato Soup

We had this soup at Salem's when we came over to visit. I could not get it out of my mind it was so good! So I looked online for a recipe. The original is from here but I tweeked it a little bit so I'm posting my version of the recipe - much easier to make, yummier, and healthier.

Roasted Red Pepper and Tomato Soup

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 red bell peppers
4 large tomatoes diced (or 2 cups)
1 1/2 teaspoons dried thyme
2 teaspoons paprika
1/8 teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper (optional - I leave this out)
1 dash hot pepper sauce (optional - I leave this out)

Directions:
1. Roast peppers: Place peppers in 9x13 glass pan and broil until blackened, turning to get all sides. Put into paper bag/container with tight lid and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers; set aside.
2. Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until soup begins to boil.
3. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 10 minutes or until vegetables are tender.
4. Pour soup (in batches) in food processor or blender, and process until fairly smooth. Once soup is completely pureed, add back in to pot.
5. Ladle into bowls and enjoy - this soup tastes especially good with pretzel bread sandwiches (also had at Salem's)!