Roasted Tomato and Red Pepper Soup
2 ¼ pounds (1kg) tomatoes
Cut into quarters
2 red bell peppers
Cut into chunky pieces
1 garlic head (7-8 garlic cloves)
Leave the skin on
1 red onion
Cut into wedges
Salt
freshly ground black pepper
Olive oil
Bake at 400 F(200C) for 40- 45 min
Let cool slightly
Transfer to a blender
Squeeze garlic flesh
Fresh basil
1 tsp dry oregano
Blend until smooth
2 cups (480ml) chicken stock
Bring to a boil
Meanwhile…
1 baguette
Cut into slices
Olive oil
1 cup (100g) cheddar cheese, grated
Oregano and Garlic powder
Bake at 400F (200C) for about 5-7 minutes
Cream