In a thick bottomed pan sauté the onions and garlic in the olive oil over medium heat till onions are clear.
Add Mancini roasted peppers, tomato products, cayenne pepper and lemon juice. Stir well.
Add half of chicken stock, Bring soup to a simmer, add the rest of stock and bring to a simmer. Cook uncovered for 30-40 minutes.
Puree the whole soup in a food processor or blender. Return to pot and adjust seasoning to taste using salt and white pepper.
Finish with whipping cream, careful not to bring cream to a boil. Garnish with sprig of flat leaf parsley.