Sauté the vegetables

• Melt the butter in a pot over medium heat.
• Add the diced onion and carrots and sauté until softened.
• Add the minced garlic and thyme and cook until fragrant.

Add the peppers and tomatoes

• Stir in the roasted red peppers and sun dried tomatoes.
• Add the tomato paste and fire roasted tomatoes and cook briefly.

Simmer the soup

• Pour in the broth and add the onion powder, garlic powder, cayenne, black pepper, smoked paprika, oregano, sugar and salt.
• Cover and let simmer until the vegetables are cooked through.

Blend the soup

• Add the fresh basil leaves.
• Blend everything until smooth, using an immersion blender if preferred.

Finish with cream and Parmesan

• Pour the blended soup back into the pot over low heat.
• Stir in the heavy cream and freshly grated Parmesan until melted and hot.

Serve

• Ladle the bisque into bowls and enjoy, ideally with a grilled cheese.