In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent.
Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low.
Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.).
Add stock and whipping cream, stir to combine.
In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot.
Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!