6 roasted red peppers - skinned, seeded and chopped
225g (8 oz) plum tomatoes - skinned, seeded and chopped
1 tablespoon tomato puree
1.5L vegetable stock
235ml (7 1/2 fl oz) double cream
salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh basil leaves
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Method Prep:15min › Cook:25min › Ready in:40min
Warm the olive oil in a saucepan over medium heat. Add the onion and cook and stir until tender, about 5 minutes. Stir in the fennel seeds, thyme, bay leaf, garlic and chillies and cook for about 5 minutes until fragrant.
Mix in roast peppers and any of their juices, tomatoes, tomato puree and stock. Simmer for 15 minutes.
Blend the soup using a handheld liquidiser then run it through a sieve. Return to the heat and stir in the cream, salt, pepper and basil. Serve in warmed bowls and enjoy.