An easy and healthy soup that's insanely delicious
In a large soup pot over medium heat add olive oil, onion, garlic, carrots, some kosher salt, pepper, and red pepper flakes (for heat). Cook for 5 minutes, stirring occasionally.
Add the roasted red peppers, tomatoes, chicken or vegetable broth, and white wine. Turn the heat up to high and bring to a boil, then reduce heat to low and simmer for 30 minutes.
Using an immersion blender, pulse until the soup is creamy and a smooth consistency.
Note: If you do not have an immersion blender you can use a blender or food processor. Transfer soup in small batches and blend until smooth. Caution: Soup MUST be cooled because hot soup will create too much steam and the blender top will explode.
Add the fresh thyme leaves, half and half, and sugar. Bring back to a boil and reduce heat to simmer for 5 more minutes. Taste for seasoning and add more sugar, kosher salt, pepper, and crushed red pepper flakes to taste.
Serve with goat cheese crumbles, croutons, and fresh thyme over top.