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1
In a large stock pot over medium heat, melt and then brown the butter. Once the butter is browned (it should be a golden brown and smell nice and nutty) add the chopped carrots, onion, and sugar. Cook for 7 to 8 minutes until the onions are soft and fragrant.
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2
While the onions and carrots are cooking, open the containers of peppers and tomatoes and strain the liquid into a bowl, reserve the liquid and add the chicken broth to it.
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3
When the onions are ready add the tomatoes and peppers and let them cook another 10 minutes. Then add the wine, turn the heat to high, and stir the whole thing well while bringing it to a boil. Slowly pour in the reserved liquids (broth mixture) and simmer for about 20 to 30 minutes.
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4
While the soup is simmering you can shred the cheese and slice the baguette.
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5
After 20 minutes of simmering, remove the soup from heat and use an immersion blender to blend until smooth. Stir in the white pepper, paprika, half-and-half, and 1 cup of the shredded cheese until it is incorporated into the soup.
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6
Take a couple slices of the baguette and top them with a little of the shredded cheese and melt the cheese in your toaster oven. If you are doing this for a large group I would line a cookie sheet with tin foil and place the bread slices topped with cheese on that and toast it for a few minutes under the broiler. Watch it carefully to make sure the cheese doesn't burn.
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7
Ladle the soup into a ramekin, bowl, or mug (whatever floats your boat) and top with the cheesy toast. Serve with extra baguette slices for dipping.
