Roasted Pepper Soup with Colorful Yellow and Red Peppers

Ingredients

• 1 cup onion (chopped)
• 4 cloves garlic (minced)
• 1 teaspoon olive oil
• 5 red peppers (or yellow sweet, roasted (see notes below))
• 42 ounces vegetable broth (or chicken broth (3-14 ounce cans or 1 tetra pack))
• 1 cup potatoes (diced)
• 1 tablespoon oregano (fresh, snipped)
• 1 teaspoon thyme (fresh, snipped)