Ingredients

· 2 tablespoons olive oil

· 1 small onion, chopped

· 2 teaspoons brown sugar

· 5-6 garlic cloves, chopped

· 1 jar roasted red peppers, drained

· 3 cans fire-roasted tomatoes

· 2 cups chicken (or vegetable) stock

· 1 teaspoon salt

· 2 teaspoons white vinegar

· 1 teaspoon Italian seasoning

· ¼ teaspoon paprika

· ¼ teaspoon chilli flakes

Method

Heat the olive in a large soup pot, set to medium heat. Sauté the onions and brown sugar together until caramelised, about 20 minutes (you can skip this step if you are running short on time, but it adds a wonderful flavour to the dish). Once the onions are browned and fully translucent, add the garlic and sauté for three minutes until fragrant. Add the peppers and tomatoes to the pot along with the chicken stock. Bring to a boil. Reduce the heat and simmer for 20 minutes. Season with salt, vinegar, Italian seasoning, paprika and some chilli flakes. Transfer the soup in batches to a high powered blender. Purée the soup on high until completely smooth. Serve the soup with pesto, crumbled goat cheese and croutons. Enjoy!