Red Pepper Soup

This is from my Southwestern slow cooker recipe book, and it sounded delicious. The first couple tastes were really rich and pleasing ... but then it didn't sit well with me. This is a soup that for me would only work as a small dish for an appetizer, but that's just my taste.
Red Pepper Soup
1 onion, chopped
3 cloves garlic, chopped
1 1/2 Tbsp. olive oil
2 (15 oz.) jars roasted red peppers, drained and chopped
1 (8 oz.) can tomato paste
1/2 cup white wine
1 cup chicken stock
1/2 tsp. salt
1/2 tsp. dried oregano
1 Tbsp. balsamic vinegar
3 sprigs fresh thyme
1 Tbsp. honey
1 cup sour cream
3 Tbsp. chopped cilantro

Saute onion, garlic and olive oil together. In slower cooker, combine all ingredients except sour cream and cilantro. Cover and cook on low 7 to 8 hours.

Transfer soup to a blender, and blend until mostly smooth. Return soup to slow cooker, and stir in sour cream and cilantro. Cover, and cook on high 30 minutes or until heated completely. Makes 2 to 4 servings, probably 8 appetizer servings.