In a large pan over MEDIUM heat, melt the butter and saute the red peppers, onions, and garlic for 5-10 minutes; or until the red peppers have softened.
Pour the chicken broth into the pan; reduce heat to LOW, cover and simmer for 30 minutes.
Transfer the contents of the pan to a blender and puree until smooth.
Pour the soup back into the pan over MEDIUM LOW heat. Seasoning the soup with thyme, salt, cayenne pepper, red pepper flakes, and black pepper. Once the soup has been heated through, let simmer for 10 minutes before serving.
Serve with adding a dollop of sour cream into each bowl of soup, garnish with parsley flakes, and offer hot sauce at the table. Sprinkle with Creole Croutons for a real kick! Enjoy!