In a Dutch oven or large pot, heat the oil over medium heat for one minute before adding the onion, carrot and celery. Cook 4-5 minutes until the veg is softened slightly and the onion is translucent

Add the garlic, dried herbs and chilli flakes (if using) and cook for a further 2 minutes.

Very roughly chop the roasted peppers, then add them to the pot with the tomato paste and stock. Bring to a boil over high heat, then reduce to a simmer for 10 minutes.

Blend the soup to desired smoothness with an immersion blender directly in the pot or in batches using a blender with the vent loosely covered with a tea towel.

Once done, if you want it even smoother, pass the soup through a strainer pushing through as much as possible. Add any vegetable pulp back to the pan or blender with 1 cup of the liquid soup and blend again before adding the rest of the soup back.

Place the soup back over medium heat. Add the cream and cheese and stir for 3-4 minutes until melted through and hot.

Taste and add salt, pepper and 1-2 tablespoons of the red pepper brine to taste. Add salt and pepper to taste. (If you don’t have any brine, use just a little sherry vinegar or red wine vinegar, tasting as you go).

Serve immediately with buttered toast, croutons or grilled cheese.