Preheat the oven to 400°. Place the bell peppers on a sheet pan and roast for 25-30 minutes or until the skins are blackened and the flesh is soft. Transfer the peppers to a small bowl and cover with plastic wrap. Cool to room temperature. Peel the skins fro the peppers (they’ll slip right off). Halve the peppers and discard the seeds and liquids. Chop the peppers roughly and set aside.
Heat the oil in a large pot or dutch oven over medium high heat. Add the onion, carrots, celery and fennel. Sprinkle with 1/2 teaspoon of salt and stir to combine. Cook for 4-5 minutes, stirring occasionally until the vegetables are slightly softened and the onions, celery and fennel are translucent.
Stir in the garlic and turmeric and cook for one minute until fragrant.
Add the tomatoes and sauce, sugar, stock, chopped bell peppers and bay leaf. Break up the tomatoes with the back of a wooden spoon and bring the mixture to a boil. Reduce heat to a simmer and cook with the lid slightly askew for 15-20 minutes.
Use an immersion blender or working in batches use a regular blender or food processor to puree the soup until it’s smooth.
Transfer the soup back to the pot and stir in the cream. Heat the soup on medium heat, stirring until it’s warmed through. Taste for seasonings and adjust to your taste. Serve with assorted garnishes.