Firstly, sauté the onion and garlic and then add the tinned tomatoes and red peppers.
Bring to a simmer and add the stock. Bring to the boil and then gently simmer for four to five minutes, before placing in the blender.
Blend to a smooth soup. Season with salt and pepper. Return to the pan to warm through and serve immediately scattered with the parsley and a swirl of double cream, if using.