This is more of a Cream of Roasted Vegetable Soup than just Roasted Peppers. But, the roasted peppers are the shining star.
In large stockpot, melt butter. Add shallots and sauté for 2 minutes to soften.
Add roasted red peppers, roasted zucchini, roasted carrots, thyme, cumin and salt. Sauté until vegetables for about 2-3 minutes.
Add the flour and cook at least one minute to allow the flour to become a roux.
Add the chicken broth and milk. Bring to a boil. Reduce heat to a simmer and simmer for 10 minutes.
Serve adding a dollop of sour cream, if desired.