1In a pot, add in the butter over medium/high heat. Once melted, add in the diced onions and carrots and sauté for a few minutes. Add in the minced garlic and fresh thyme and sauté for another 2 minutes.
2Pour in the roasted peppers, sun dried tomatoes, tomato paste, fire roasted tomatoes, and chicken broth. Season with all the listed spices and stir.
3Cover with a lid and simmer on medium heat for about 15 minutes, stirring occasionally. Once the vegetables have fully cooked through, add in the fresh basil.
4Use a blender or hand immersion blender to blend everything together until you have a smooth sauce.
5Pour it back into the pot over low heat, and stir in heavy cream and freshly grated parmesan. Cook altogether for 5 more minutes then enjoy!