You will need two large pots. (One to cook the vegetables and stock, and one to transfer the pureed soup into after you have run it through a blender.)
Dice the onions, celery and mince the garlic.
Heat up the olive oil in the first pot till just smoking. Add the onions, celery and garlic and stir often. Once the onion/celery/garlic mixture is translucent, deglaze with white wine.
Stir the vegetables often for about 2-3 minutes. Add the roasted and cleaned red peppers, the stock, thyme, parsley and tomato paste. Stir the soup until thoroughly mixed.
Carefully ladle the soup into a blender. (Depending on the size of your blender, this may take a few batches to puree.) Without over loading your blender, puree the soup till very smooth, about 2 minutes.
Pour the pureed soup into the second pot until all of the vegetable mixture has been processed. (You can pour the soup through a fine sieve to remove any larger pieces, but in this case I did not because l like this soup a bit more rustic and hearty.)
Bring the soup back up to temperature and add the remaining ingredients.
Heat the soup between 140-160 degrees. Do not boil the soup or it will break the cream. If you do take it too high and it boils you can fix this by whisking in a little additional cream.