Roasted tomato and red pepper soup with roasted garlic and chives
6tbsp sunflower oil
3 cloves garlic, unpeeled
1 vegetable stock cube
Drizzle of cream to serve
Preheat the oven to 200°C (Gas Mark 6 / 400°C).
Halve the red peppers and remove the seeds. Lay in a deep baking tray and drizzle with half the oil. Put on the top shelf of the oven.
Halve the onion and cut each half into approximately four wedges. Lay them in another deep baking dish with the tomatoes and unpeeled garlic cloves. Put in the oven underneath the peppers.
After around 40 minutes, remove the peppers from the oven. Place them in a plastic freezer bag, seal, and leave for 20 minutes, or until cool. Set aside the other roasted vegetables.
After 20 minutes, remove the peppers from the bag and remove the skins with a knife. Transfer the pepper flesh to a blender with the roasted tomatoes and onion. Squeeze the flesh of each garlic clove into the blender too. Also add the chives and black pepper, and crumble in the stock cube. Do not blend quite yet.
Pour a little boiling water into each baking dish (now empty), and scrape around the pan to allow the juices and flavours to mix with the water. Add this to the blender. Blitz the contents until smooth, and transfer to a large saucepan to heat through. Add a little water to make the soup thinner if you need to.
Serve hot with a drizzle of cream and a few more chopped chives.