Roasted Red Pepper and Tomato Soup

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
2 tablespoons olive oil
1 medium onion
Add the garlic, smoked paprika and chilli flakes and cook for 1 minute until fragrant.
2 large garlic cloves
1 teaspoon smoked paprika
¼ teaspoon red chili flakes
Stir in the tomato paste and cook for 2 to 3 minutes, stirring often, until it darkens and starts to stick to the bottom of the pot.
2 tablespoons tomato paste
Roughly chop the drained peppers and add them to the pot along with the diced tomatoes, vegetable stock, salt and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
1 jar roasted red peppers
1 can (14 oz / 400 g) diced tomatoes
2 cups vegetable stock
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Take the pot off the heat and blend with a hand blender until completely smooth.
Stir in the cream and the reserved 2 tablespoons of pepper liquid (if using). Taste and adjust the seasoning.
½ cup heavy cream
Serve with an extra swirl of cream, fresh basil, black pepper and a pinch of chilli flakes if you like.