Roasted Red Pepper Soup

Ingredients

• 4 large red peppers, halved and deseeded
• 1 onion, quartered
• 3 cloves garlic
• 1 tin (400g) chopped tomatoes
• 600ml vegetable stock
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 tbsp crème fraîche to serve
• Salt and pepper

Method

1. 1

   Preheat oven to 200°C. Place peppers, onion, and garlic on a baking tray.

2. 2

   Drizzle with olive oil and roast 30 minutes until charred.

3. 3

   Transfer to a blender with tomatoes, stock, and paprika. Blend until smooth.

4. 4

   Pour into a pan and heat through. Season well.

5. 5

   Serve with a swirl of crème fraîche and crusty bread.