Calabrian Chili Tomato Soup

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Ingredients

2 tablespoons olive oil
1 medium yellow onion, (chopped)
6 cloves fresh minced garlic
2-4 tablespoons chopped Calabrian chili peppers, (adjust to heat preference)
2 28-ounce cans whole peeled San Marzano tomatoes
1 ½ cups roasted red peppers, (roughly chopped)
2 cups vegetable broth
1 tablespoon dried oregano
2 teaspoons sugar, (optional)
1 teaspoon kosher salt, (plus more to taste)
1 teaspoon fresh cracked black pepper, (plus more to taste)
1 cup vegan parmesan shreds, (at room temperature)
½ cup plant-based heavy cream or extra creamy non-dairy milk, (unflavored and unsweetened, at room temperature)
Grilled cheese croutons, (for garnish, optional (recipe below))
Fresh basil or parsley, (for garnish, optional)

1
Heat the oil in a large pot or Dutch oven over medium heat.
2
Once the oil is hot, add the onions and sauté, stirring often, until translucent, 5 to 6 minutes.
3
Add the garlic and chopped Calabrian chilies, and continue to cook until the garlic is fragrant, 1 to 2 minutes.
4
Stir in the canned tomatoes (with their juice), roasted red peppers, and vegetable broth.
5
Season with the dried oregano, sugar (if using), salt and pepper.
6
Bring the mixture to a boil, then reduce heat.
7
Cover and simmer for 25 to 30 minutes.
8
Using an immersion blender, blend the soup until smooth. Alternatively, working in batches, you can transfer the soup to a high-powered blender and blend until smooth.
9
If you transferred the soup to a blender, transfer it back into the pot over medium-low heat.
10
Stir in the parmesan and heavy cream.
11
Continue to stir until the parmesan melts throughout.
12
Taste and adjust seasonings if necessary.
13
Serve immediately and garnish with grilled cheese croutons and fresh minced basil or parsley. Enjoy!