Method
Prep:25min  ›  Cook:25min  ›  Ready in:50min 

1. Preheat the oven to 180ºC (350ºF, gas mark 4). Cut the French loaf across in half so that it will fit into the oven. Cut each half into 3.5 cm (1½ in) thick slices, leaving the slices attached at the base. Hold the slices apart and spread each one thinly with pesto, then press them back together. Wrap the bread in foil and set aside.
2. Heat the oil in a saucepan. Add the onion and garlic and fry gently for 5 minutes or until softened but not browned. Stir in the peppers and cook for a further 5 minutes, stirring occasionally. Pour in the stock and remove from the heat.
3. Place the bread in the oven to heat for 15 minutes. Meanwhile, purée the soup in a blender until smooth. Return the soup to the pan and stir in the passata, thyme, cinnamon and sugar. Heat the soup gently without allowing it to boil. Season to taste.
4. Ladle the soup into warm bowls and garnish each portion with a spoonful of crème fraîche and a sprig of basil. Serve with the hot pesto bread.

Some more ideas

Plain low-fat yogurt or fromage frais can be used instead of crème fraîche. * For a spicy version, add 1 seeded and finely chopped fresh red chilli with the onion, or a dash of Tabasco or other chilli sauce with the final seasoning. * For a tomato and carrot soup, use 675 g (1½ lb) diced carrots instead of the red peppers. After the stock is added, cover the pan and simmer the carrots for 10 minutes or until they are tender. Finish as in the main recipe, omitting the sugar. * Add 450 g (1 lb) coarsely chopped leeks and 4 sliced celery sticks with the onion instead of the red peppers. Cook for about 15 minutes or until the leeks are softened before adding the stock. Purée the soup and finish as in the main recipe, omitting the sugar.

Plus points

Red peppers are an excellent source of vitamin C – weight for weight they contain over twice as much vitamin C as oranges. They also provide good amounts of carotenoids and bioflavonoids – both antioxidants that help to protect against heart disease and cancer. * Tomatoes contain lycopene, a carotenoid compound and a valuable antioxidant that is thought to help protect against prostate cancer. Lycopene is enhanced by cooking and so is most readily available in processed tomato products, such as canned tomatoes, tomato purée and passata.

Each serving provides

Excellent source of vitamin A, vitamin C. Good source of folate, vitamin B1. Useful source of niacin.