Roasted tomato and pepper soup

Method
Prep:10min  ›  Cook:35min  ›  Ready in:45min 

1. Put the tomatoes and peppers in a roasting tin, drizzle with olive oil and season with salt and pepper. Roast in a preheated 200 C / Gas 6 oven until soft and the skins slide off the tomatoes easily.
2. Remove the tomato skins then add the tomatoes and peppers to a large pan. Add the stock and bouquet garni and simmer for 10 minutes.
3. Remove the bouquet garni and transfer soup to a blender and process until smooth. I cheat and use a slotted spoon to just transfer the lumpy bits to the blender, then transfer back to the pan.
4. Add double cream to taste, then stir and simmer for a few minutes to heat through.

Tip

You can use single cream but it will be a very thin soup.