Gather all the ingredients before starting the recipe.
Add 2 tbsp olive oilto a medium saucepan over medium heat. Once the oil is hot, add 1 medium onion chopped and 1 medium carrot choped and stir to combine. Cover with a lid and cook for 4-5 minutes, stirring occasionally, until the vegetables are soft and the onion becomes translucent.
Add 4 cloves grated garlic, 2 tbsp tomato paste and 1-2 tsp cayenne pepper. Stir to combine and cook for about 1-2 minutes or until the garlic becomes fragrant.
Add 8 sprigs fresh thyme thyme, 4 roasted red bell peppers, 1 16 oz can San Marzano tomatoes and 3 cups vegetable or chicken stock and 1 tbsp honey and stir to combine. Bring to a boil, then reduce to a simmer and cook for about 30 minutes..
Transfer mixture to a blender and blend until the mixture is smooth, or use an immersion blender and blend until smooth.
