Smoky Tomato and Red Pepper Soup

Ingredients

• 6 tablespoons extra-virgin olive oil, divided
• 1 yellow onion, roughly chopped
• 1 carrot, peeled and roughly chopped
• 1 red bell pepper, ribs and seeds removed, roughly chopped
• 3 garlic cloves, peeled and smashed
• 1 teaspoon kosher salt, plus more to taste
• 1 pinch freshly ground black pepper
• 1 pinch granulated sugar
• 2 tablespoons tablespoons sherry vinegar, plus more to taste
• 1 28-ounce can good-quality tomatoes, such as San Marzano, juice reserved
• 1 10-ounce jar roasted red peppers or piquillo peppers, drained
• 1 ³/₄ cups cooked white beans (from one 15.5-ounce can), drained and rinsed, divided
• 3 cups vegetable broth (or more to thin, as needed)
• 1 ¹/₄ teaspoons Spanish smoked paprika, divided
• ¹/₄ teaspoon finely chopped chives, for serving

Directions

1. Heat 4 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, red bell pepper, garlic, salt, and a few big pinches of pepper. Sauté for about 6 minutes, until softened.
2. Add sherry vinegar, and cook, stirring constantly, until most of it has evaporated, about one minute.
3. Add 1 cup white beans, tomatoes (and juices), roasted red peppers, vegetable stock, 1 teaspoon paprika, and 1/2 teaspoon salt. Cook for about 15 minutes, lowering heat, if needed, to maintain a simmer.
4. Meanwhile, in a skillet, warm the remaining 2 tablespoons olive oil over medium heat. Add 3/4 cup white beans and 1/4 teaspoon paprika, stirring to evenly coat the beans in the paprika. Cook for about 4 minutes, until the beans are lightly browned and crisp.
5. When soup is done, blend it in batches until smooth. Add salt, to taste, and a little more sherry vinegar and/or a pinch of sugar, if needed, to balance the flavors.
6. Divide soup into bowls, and top with a spoonful of the white beans and chopped chives.