Saute the peppers, onions, shallots, garlic and carrot in hot oil on stove for 10-12 minutes

Add in flour and Whisk flour, stirring it for 5 minutes.

Add in chicken stock, thyme, fennel, basil, bay leaf and whisk while adding in.

Simmer (low-medium heat) and cover the pan loosely for about 40 minutes

Remove bay leaf before pureeing the mixture.

Puree the mixture. (if not served immediately, keep in the fridge till ready to use.)

Put puree on low heat and add ¼ cup add cream and mix for 5 minutes

Half cup heavy cream, two dashes of tabasco, salt to taste, one tablespoon of anise - stirr to combine. This is the topper for the soup. Once you place each soup into an individual bowl, place the mixture on top.