Roasted Red Pepper and Tomato Soup

Ingredients

• 400g vine tomatoes, halved
• 1 red onion, quartered
• 4 Romano peppers, roughly chopped
• 1 tbsp good quality olive oil
• 2 garlic cloves, bashed in their skin
• 1 tbsp apple cider vinegar
• few basil leaves garnish
• 25ml single cream

Method

1. Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin.
2. Transfer into a saucepan, mix in the vinegar then blend everything with the Bamix C blade.
3. You will need to add enough water to loosen to your preferred consistency.
4. Taste for seasoning, then spoon into two bowls and top each with a spoonful of cream a few basil leaves and drizzle of olive oil. Serve with warm bread.