In a large stockpot over medium heat, sauté the shallot and garlic in the olive oil for about 5 minutes or until translucent and aromatic.
Then add in the tomato paste and crushed Calabrian chilies (with the oil) and continue to sauté for another 2-3 minutes.
Then add in the tomatoes (I like to just gently crush them with my hands first), and the chopped roasted red peppers. Pour in the vegetable stock, salt, and pepper and stir to combine.
Bring to boil, then cover and reduce the heat and simmer for 15-20 minutes.
Add in the heavy cream and fresh basil and cook for 5-10 more minutes or until heated through.
Then puree the soup! You can use either an immersion blender or a standard blender to get the soup nice and smooth! If using a standard blender, you'll need to blend in 2-3 small batches. Only fill the blender about halfway and leave the hole in the lid open to allow steam to escape.
Taste and adjust seasonings as desired. This is optional, but if you find the soup to be too acidic, you can add in 1-2 teaspoons of honey or sugar to help cut the acidity.
Spoon the spicy tomato soup into bowls and garnish with homemade sourdough croutons, a drizzle of Calabrian chilies, and fresh basil.
Croutons
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the bread into 1 inch cubes and add to the bowl. Then drizzle with the melted butter and toss until all the pieces are coated.
Sprinkle with garlic powder, salt, pepper, and parmesan and toss to combine.
Spread into an even layer on the baking sheet.
Bake for 10-15 minutes, or until golden brown and crispy.
Remove from the oven and let cool completely. Store in an air tight container for up to 2 weeks!
Notes
*For a milder soup only use 1 tablespoon Calabrian chilies, for medium use 2-3 tablespoons, and for a super spicy soup use up to 4 tablespoons.Store in an airtight container in the fridge for up to 5 days.