In a heavy saucepan, heat the olive oil over medium heat and add onions,
fennel seed, thyme, bay leaf, garlic, basil, red peppers and jalapeno peppers.
Sauté vegetables over low heat until they are wilted (10-15 min).
Add flour and stir the mixture over low heat for 10 min to cook the flour.
Add chicken stock, whisking until smooth, and tomatoes and tomato paste.
Cook soup over medium heat partially covered for 45 minutes.
Puree it in a blender or food processor.
Return the puree to the pan, add the cream and simmer for 10 minutes.
Adjust seasoning as desired.
Add a splash of Sambuca just before serving.
The soup can be made up to 2 days in advance and reheated slowly, but do not
add Sambuca until you are ready to serve.