Tomato and Roasted Red Pepper Soup

• 2 TBSP (30ml) olive oil, divided
• 1 small onion, chopped
• 4 garlic cloves, pressed
• 1/2 tsp red pepper flakes
• 2 28-oz (794g) cans whole peeled tomatoes, in juice
• 2 cups (480ml) chicken stock or water
• 1/4 tsp paprika
• 1/2 tsp kosher salt
• 1/2 tsp sugar
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 cup (240ml) sliced roasted red peppers
• juice of 1 lime

Instructions

1. 1

   Heat 1 tbsp (15ml) olive oil in a large pan over medium-high heat. Add onions and red pepper flakes and cook for about 4 minutes until softened but not browned. Add garlic and paprika, cook for about 30 seconds until fragrant. Add tomatoes along with 2 cups (480ml) stock or water. Season with salt, pepper, oregano, and sugar. Add roasted red peppers. Bring to a boil over high heat, while roughly mashing the tomatoes with a potato masher. Reduce to a simmer and simmer, uncovered, for about 20 minutes for the flavours to develop and for the soup to thicken.

2. 2

   Once done, purée the soup in a blender in batches. While blending, pour in the remaining tablespoon (15ml) of olive oil. Taste the soup and season with more salt, pepper, and herbs (or even sugar) as needed. Pour it back into the pot. Squeeze the lime juice into the soup. You can also stir in freshly cooked noodles and frozen peas at this point, which makes the soup heartier and more kid-approved.