Roast peppers – rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel with come right off and core and seed with fall out, chop peppers. Reserve one chopped pepper, set a side
Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers, thyme, paprika and sugar. Cook over medium low heat until all the tomato juice has evaporated.
Stir stock, salt and pepper and chipotle sauce. Bring to boiling lower heat, and simmer, partially cover, for 20 minutes or till vegetable are tender.
Strain soup, reserve broth. Place solids in food processor and process until fairly smooth. Add puree back into broth.
Melt butter stir in the flour, cook for one minutes. Stirring slowly, add the vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer for ten minutes.
Pour in bowl and add one tbsp. of sour cream to each bowl. Serve hot.