Roasted Red Pepper and Tomato Cream Soup

Instructions

• • Heat the oil in a large saucepan and then add the onion and garlic. Cook over medium heat for 5-6 minutes, until softened. Roughly chop the roasted red pepper and add to the saucepan, cook for a further 1-2 minutes.
  • Pour in the tomato sauce and chicken stock. Bring to the boil, reduce heat, and simmer for 2-3 minutes. Using a stick blender or food processor, blend until smooth.
  • Ladle the hot soup into warm bowls, garnish with a swirl of cream and ground black pepper.