Roasted Red Pepper and Tomatoe Soup

Instructions

1. Preheat the oven to 200°C.
2. Wash and chop the peppers, tomatoes and red onion.
3. Place all the vegetables in a deep oven dish. Drizzle with the olive oil and add the paprika, mixed herbs, salt, pepper and cayenne chilli.
4. Roast in the oven for 30–40 minutes, until the vegetables are soft and nicely roasted.
5. Remove from the oven and leave to cool for around 5 minutes.
6. Transfer the roasted vegetables to a blender or use a hand blender to blend until smooth.
7. Add the vegetable stock pot and 400ml boiling water to a large saucepan.
8. Add the blended vegetables and simmer for 15–20 minutes, stirring occasionally.
9. Stir through a splash of double cream if using.
10. Serve hot with grilled cheese on toast.