Roasted Tomato, Basil & Sweet Pepper Soup with Chilli & Cheddar Toasts

Slow roasted tomatoes and sweet peppers blended with fresh basil and crème fraiche. Accompanied by a freshly baked baguette topped with melted cheddar, chilli oil and flakes. Together they make the perfect winter warmer.

Serves 4

Ingredients

350g of plum or baby plum tomatoes

2 sweet peppers

1 red onion

1 garlic bulb

300ml vegetable stock (you can adapt this to suit your preferred consistency)

200ml crème fraiche

chilli oil

chilli flakes

cheddar

french baguette

fresh basil

Method

- Roast the tomatoes, sweet pepper, garlic bulb, onions and basil in olive oil, salt and pepper for 40 minutes on gas mark 6 / 200 degrees celsius

- Once cooked, remove the roasted vegetables from the oven and add the vegetables into a food processor along with the stock and blend until smooth (with the roasted garlic bulb, allow to cool and gently squeeze the roasted garlic cloves out of their skins and add into the food processor too)

- Stir in the crème fraiche and reheat the soup if necessary

- For the toasts, slice the baguette and drizzle with chilli oil, grated mature cheddar and chilli flakes

- Cook for 10 minutes on gas mark 6 / 200 degrees

- Serve the soup with a drizzle of creme fraiche, chilli oil and fresh basil alongside the cheddar and chilli toasts