Spicy Three-Pepper Soup With Tomato And Cheese

In a large saucepan, combine the onion, bell pepper and oil. Cook over medium-high heat, stirring frequently, for 4 to 6 minutes, until the onion is soft. Stir in the garlic and jalapenos. Cook 30 seconds longer.

Stir in the flour until evenly incorporated. Stir in the broth, potatoes and thyme. Bring to a boil over high heat. Reduce the heat and simmer uncovered, stirring occasionally, until the potatoes are tender, 8 to 10 minutes.

Scoop up a generous 1 1/2 cups vegetables, and 1 cup broth from the saucepan, placing them in a blender or food processor. Cool slightly. Then, add the cheese to the vegetables and broth. Blend or process until completely pureed and smooth; set aside.

Add the green chilies and chopped tomato to the saucepan mixture. Bring the mixture to a simmer. Cook for 5 to 7 minutes longer, until the tomato is just cooked through.

Return the cheese-vegetable mixture to the soup. Stir in the milk. Watching carefully, reheat to hot but not boiling. Add salt and pepper, if desired.