Roast Pepper and Red Pepper Soup, with Cheesy Toasts

Make it

1 hour | Serves 4-5

1. Preheat the oven to 160ºC fan/180ºC conventional/ Gas 4
2. Place the onion, carrot, celery, fresh tomato and red pepper onto a roasting tin or tray. Smash the garlic with the side of a large knife blade and add to the vegetables, unpeeled. Add the oregano and season with black pepper then drizzle with the oil.
3. Roast in the oven for about 45 minutes, stirring half way through.
4. Squeeze the garlic out of its skin and discard the skin Leave to cool for a few minutes
5. Transfer all the roasted vegetables to a food processor or blender and whizz to a fairly smooth pulp. Add to a large pan and stir in the passata and vegetable stock. Simmer for 5-10 minutes and check the seasoning.
6. When the soup is almost ready, preheat the grill and toast the bread on one side. Turn over and add the cheese then return to a medium grill and cook until the cheese is melted, golden and bubbly. Cut in half
7. Ladle the soup into warmed bowls and add a swirl of sour cream. Scatter over some chopped parsley and a grind of black pepper and serve with the toasts on the side for dipping.