How to make it
Heat a large pot on medium low heat.
Add in the butter and let that melt down for 1 minute. Then add the chopped onion and garlic and cook down for another few minutes.
Add in the flour and let thicken for 1-2 minutes. Once butter/flour starts to lightly brown and become thick, remove from heat.
In a blender, add the crushed tomatoes, roasted red peppers, and the onion and garlic mixture and blend until smooth. Then place back into the pot and heat on medium/high. Add vegetable stock, basil, thyme, crushed red pepper, and Lee Kum Kee Chiu Chow Style Chili Oil and stir well.
Let simmer for another 10-15 minute, then ladle into a bowl and top with a light drizzle of Lee Kum Kee Chiu Chow Style Chili Oil. Garnish with more fresh chopped parsley and cracked black pepper. Serve with a french baguette.