1/2 tsp crushed red pepper, or one jalapeno, seeded and chopped
1 tsp olive oil
2 red bell peppers, roasted & peeled
1 1/2 tablespoons tomato paste
2 cups veggie broth
1/4 cup dry white wine
Saute onion, garlic and crushed red pepper (or jalapeno) in oil until onion is very soft. While they are cooking, roast the bell peppers in the toaster oven by slicing in 1/2, removing tops and seeds, and broiling until skin is very black and blistered. Using a tongs, place the peppers in a paper bag and let sit for about 5 minutes to loosen skin. When cool enough to handle, remove skins and chop peppers. Put onion mix and peppers in to the blender and process until smooth - the smoother the better. Add a little broth to aid the pureeing, but not too much or you will overflow the blender!
Pour into a saucepan, add the broth, tomato paste, and wine and bring to a boil. Reduce heat to simmer and cook 15 minutes. Add plenty of salt and just a little fresh black pepper. Serve hot or chilled with a dollop of sour cream.