1Roast Peppers: Rub oil on peppers and put them under a broiler turning them over until blackened on all sides. Place them in a paper bag and seal. Let rest for 15 mins
Then peel, core and remove seeds. Chop peppers into pieces.
2Heat olive oil over moderate heat, add onion, salt and pepper. Cook until just soft, add garlic, bay leaf and tomatoe paste for 1-2 minutes more or until onions are soft.
3Add roast peppers, tomatoes, thyme, celery salt, marjoram, paprika, cayanne pepper, sugar, and the parmesan reggiano cheese rind.
Cook over low-med heat until all tomateo juices are evaporated.
4Remove from heat and set aside the bay leaf and rind. Strain, saving the juices, and puree the mixture in a blender. Return to pot, return the bay leaf, and rine add the chicken broth and the strain juices. Bring to a boil and reduce heat and simmer. Stir occasonally to keep the cheese rine from sticking to the pot.
5Meanwhile melt butter, stir in flour and cook for a minute. Ladle in 1 or 2 cups of tomato soup stirring until it begins to thicken. Add to soup and simmer for 3-5 minutes. Remove and toss bay leaf and cheese rine. Let rest for a minute or 2 and stir in heavy cream.