Heat a heavy bottomed pot (like a Dutch oven) over medium heat. Add a generous drizzle of olive oil (1-2 Tbsp) and the onions and saute for 5-7 minutes or until onions are soft and translucent.

Sprinkle with a little salt (1/4 tsp) then stir in the wine and Chipotle peppers. Let the wine evaporate (2-3 minutes) then add the roasted red peppers, canned tomatoes, and water and let simmer for 15 minutes.

Remove the pot from the heat and blend using an immersion blender (aka hand blender) until the soup is a smooth consistency.

Stir in the cream and serve with a dollop of yogurt on top, if desired.