This rich and creamy roasted red pepper soup is ready in only 30 minutes and makes a perfect simple dinner for a cold night or a great first course!
Heat bacon grease over medium high heat, then add onion and carrot and cook till softened, stirring often.
Add garlic and tomato paste and heat for a couple more minutes, stirring often.
Add the diced tomatoes, roasted red peppers and dried thyme and stir to incorporate.
Bring to a simmer, then cover and allow to cook for 15 minutes for so. Use an immersion blender to blend the mixture to your liking.
Season with salt and pepper to taste. Remove from heat, stir in the cream, and add additional salt and pepper as needed. Garnish with Parmesan and fresh basil just before serving.