Roasted Red Pepper Soup

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8 red bell peppers (about 2 3/4 pounds)

5 black peppercorns

3 thyme sprigs

1 bay leaf

2 teaspoons olive oil

2 cups diced onion (about 1 large)

1 tablespoon minced fresh garlic

4 cups fat-free, less-sodium chicken broth

3 tablespoons white wine vinegar

1/4 teaspoon hot pepper sauce (such as Tabasco)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh chives

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