Spicy Tomato Soup

Instructions

1. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
2. Add the spices
   Add the chopped chili peppers, smoked paprika, and red pepper flakes to the pot. Stir and cook for 1 minute to toast the spices and release their flavors.
3. Add tomatoes and liquids
   Pour in the canned tomatoes with their juice, crushing them with your hands or a wooden spoon as you add them. Add the vegetable broth and tomato paste. Stir well to combine all ingredients.
4. Season and simmer
   Add the dried oregano, dried basil, brown sugar, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer uncovered for 20 minutes, allowing the flavors to meld and the soup to reduce slightly.
5. Blend the soup
   Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, puréeing until smooth, then return to the pot.
6. Finish the soup
   Return the soup to low heat and stir in the heavy cream if using. Taste and adjust seasoning as needed. Heat through for 2-3 minutes, being careful not to boil if cream has been added.
7. Serve
   Ladle the hot soup into bowls. Garnish with fresh basil leaves and an extra drizzle of cream or olive oil if desired. Serve with crusty bread for a complete meal.