Preheat the oven to 200 C (392 F).

Rub the red peppers with a little olive oil.

Place the peppers in the oven and roast until charred all over, about 30 minutes, turning once.

Remove from oven and let cool slightly.

Peel the skin off the roasted peppers and chop them.

Melt butter (or olive oil) and olive oil in a deep pan.

Add the chopped garlic and cook for 30 seconds.

Add the chopped onion and cook until soft.

Add the chopped roasted red pepper slices and chili flakes. Cook for 2 minutes.

Add the tomato paste and canned tomato.

Season with salt, pepper, and a little sugar.

Add the vegetable stock and simmer for 15 minutes, without boiling.

Using a hand blender, blend until the soup is smooth.

Season to taste and add finely chopped basil leaves.

Gently simmer for another 15 minutes until heated through.

Serve garnished with fresh cream (or almond/cashew cream) and pepper and garlic salt.

Serve with hot grilled cheese.