In your stock pot sauté celery and carrot with the chilli flakes till very soft but not coloured, then add your strained stock to celery and carrot add your roasted peppers, garlic, onion, and tomatos, tin tomato, and tomato puree to stock pot gently simmer 5 minuets, remove from heat and adding as much or as little of the crème fraiche as you wish, use hand blender to bring to a smooth creamy consistency, bring it back up to temperature