Roasted Red Pepper Soup

1 jar (370 ml) roasted red peppers 

3 tbsp. butter 

1 onion (medium sized, chopped) 

½ cups cream 

4 tbsp. lemon juice 

2 cans chicken broth (undiluted) 

2 gloves garlic, minced 

16 oz. can diced tomatoes 

½ cup white wine 

½ tsp. dried thyme 

1 tsp. paprika 

1/8 tsp. white sugar 

use hot sauce and ground cayenne pepper to spice to your satisfaction 

Sauté onions in butter until soft, add red peppers and tomatoes, cook for about 10 minutes on low to medium heat, put all these contents into a blender and puree then put back into the pot 

Add chicken broth, cream, wine, spices and lemon Bring to a boil and simmer for 10 minutes.