Red Pepper & Fennel Soup With Polenta Croutons

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1/3 cup extra virgin olive oil

6 large red bell peppers, seeded, deribbed, chopped

3 small fennel bulbs, cored and thinly sliced

2 1/2 onions, chopped

3 carrots, peeled and chopped

2 tablespoons chopped fresh thyme, or 2 teaspoons dried thyme

10 cups low-salt vegetable or chicken stock

2 to 3 teaspoons salt, to taste

Freshly ground pepper, to taste

To Finish

2 (16-ounce) logs plain precooked polenta

4 tablespoons olive oil

Salt and pepper, to taste

Reserved fennel fronds, coarsely chopped

6 ounces low-fat sour cream

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