Roasted pepper soup
4 red peppers deseeded and sliced
2 garlic cloves, crushed
1 onion chopped
800g of either tinned chopped tomatoes or fresh ones blitzed
1 smoked chilli & tomato stock pot (I use knorr)
Handful of fresh basil chopped
50ml sour cream
Preheat your oven to 200 degrees.
Toss the peppers with a little olive oil and roast for 20 minutes until nice and charred.
While your peppers are roasting, put a drizzle of oil in a saucepan over a medium heat and add your onions and garlic and cook until soft, then add the tomatoes and 200ml of water.
Pop in your stock pot, increase the heat and simmer for 5 mins, then add the peppers and simmer for a further 5 minutes.
Remove the pan from the heat and stir through the basil.
Blitz using a stick blender and season to taste.
Divide the soup between 4 bowls, and swirl through the soured cream.