Heat olive oil in a 4-quart saucepan over medium high heat. Add onion and cook, stirring frequently, 3 to 5 minutes or until tender. Add carrots, roasted red peppers, garlic, chicken broth and seasonings. Bring to a boil; reduce heat and simmer, uncovered, 25 to 30 minutes.
Remove from heat. Carefully use an immersion blender to purée soup. Return soup purée to saucepan; add cheese.
Cook over low heat, stirring frequently, until cheese is melted.
Cooking tip: An immersion blender is a cool little handheld stick with a rotary blade on the end to purée soup right in the pot. They're fairly inexpensive, but you can use a blender if you prefer. Just be sure to allow the soup to cool slightly and vent the top before puréeing to avoid splatters on the ceiling.
Go to full version of