Name: Tomato, Chilli & Red Pepper Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 large Onions, finely chopped; 3 cloves fresh garlic, finely chopped; 1 red chilli, finely chopped; 2 red pepper, deseeded and chopped; 4 tomatoes, roughly chopped; 2 x 400g tins tinned chopped tomatoes; 600ml vegetable stock, hot; 1 tsp smoked paprika; 1 tsp red wine vinegar; salt, to taste; freshly ground black pepper, to taste; 4 tbsp Crème fraîche, to serve; small handful Fresh basil, torn, to serve

Method

15 mins prep40 mins cook55 mins total

Heat the oven to 220°C/200°C fan. Toss the red peppers and fresh tomatoes with 1 tablespoon of the olive oil, spread on a tray and roast for 25 minutes, until softened and lightly charred at the edges.
While the vegetables roast, warm the remaining olive oil in a large saucepan over a medium heat. Add the onion and cook for 6–8 minutes until soft, then stir in the garlic, chilli and smoked paprika for 1 minute.
Add the roasted peppers and tomatoes, tinned tomatoes and hot vegetable stock. Bring to a simmer and cook for 15 minutes so the flavours come together.
Blend until smooth with a stick blender, or in batches in a jug blender. Stir through the red wine vinegar, then season with salt and black pepper to taste.
Ladle into bowls and top with crème fraîche and torn basil. Serve with crusty bread if you like.