1
: Preheat broiler. Line a baking sheet with foil.
2
: Halve peppers lengthwise, discarding stems, seeds and ribs. Place skin sides up on prepared baking sheets. Broil until the skin on the peppers becomes blackened. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel peppers and thinly slice.
3
: Heat oil on medium heat in a large saucepan or stock pot. Cook onions and garlic, stirring occasionally until tender, about 5 minutes. Stir in peppers, stock and thyme.
4
: Bring soup to a boil. Lower heat and simmer, uncovered, 25 minutes.
5
: Puree soup. Stir in evaporated milk. Heat, taste and adjust seasonings.
6
: Decorate each bowl of soup with sour cream.