Smoky Tomato Red Pepper Soup with White Beans

Ingredients

• 6 tablespoons extra-virgin olive oil, divided
• 1 medium 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 (optional)
• 2 tablespoons tablespoons sherry vinegar, plus more to taste
• 1 28-ounce can good-quality whole 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

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