Melt 2 tablespoons of butter in a medium soup pot over medium heat. Sauté 2 cups of diced onions, 3/4 cup of diced celery, and 1 1/2 tablespoons of diced garlic for about 10 minutes until the onions are translucent and the celery is tender.

Stir in 2 teaspoons of dried thyme, 2 teaspoons of dried basil, 2 tablespoons of cayenne pepper, and 2 teaspoons of kosher salt. Sauté for an additional 2-3 minutes to allow flavors to bloom.

Pour in 4 cups of vegetable stock and 1 cup of heavy cream, followed by 2 cups of roasted red peppers. Stir well and bring to a gentle simmer, avoiding boiling.

Blend the soup using an immersion blender until smooth and creamy. For a traditional blender, do so in small batches and vent the lid.

Add 1 bay leaf, reduce heat to low, and let the soup simmer for an additional 20 minutes to deepen flavors.

Remove the bay leaf, taste the soup, and adjust seasoning if needed. Serve hot with crusty bread.