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Prepare the vegetables. Dice the onion. Peel and roughly chop the carrots. Chop the celery. Mince the garlic.
Add the olive oil and butter to a large pot over medium heat. Add the minced onion and sauté 3-4 minutes, until translucent. Add the carrots, celery, minced garlic, paprika and Italian seasoning, and sauté 3-4 minutes more.
Drain the jars of roasted red peppers. Rinse the peppers well under running water for about a minute, to remove any leftover brine. Add the drained peppers, sundried tomatoes and chicken stock to the pot. Bring the soup to a simmer over medium to medium-high heat. Allow the soup to cook 15-20 minutes, until the vegetables are soft.
Remove the pot from the heat. Using an immersion blender, blend the soup until it is smooth and no chunks remain.
Add the cream to the soup and stir to combine. Add the freshly shredded cheese, and stir for 1-2 minutes, until fully melted.
Taste the soup and season with salt and freshly cracked black pepper, to taste.