Unbelievably Delicious Roasted Red Pepper Soup!

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with foil.

Cut peppers in half and remove stems, seeds, and membranes. Place peppers onto the prepared baking sheet with the cut-sides down.

Broil in the preheated oven until skins are blackened, 5 to 6 minutes. Remove from the oven and transfer peppers to a paper bag. Seal the bag and let rest for 15 minutes. Remove from the bag and rub to remove peels, then chop and divide into two equal portions.

Heat oil in a stockpot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in tomatoes, 1/2 of the peppers, paprika, thyme, and sugar. Reduce the heat to medium-low and cook until tomato juices have evaporated, about 25 minutes.

Stir in broth, cayenne, hot pepper sauce, salt, and pepper; bring to a boil. Reduce the heat, partially cover, and simmer until vegetables are tender, about 25 minutes.

Place a strainer over a large bowl; pour soup into the strainer, letting liquid accumulate in the bowl. Do not clean the stockpot.

Pour solids from the strainer into a food processor or blender; purée until fairly smooth. Add purée to broth in the bowl.

Melt butter in the stockpot over medium heat. Whisk in flour and stir until mixture becomes paste-like, 1 to 2 minutes. Gradually stir in broth-purée mixture and bring to a boil. Stir in remaining chopped peppers, reduce the heat, and simmer for 10 minutes.

Ladle into six bowls and top each with 1 tablespoon sour cream.