- 900g Tomatoes, halved
- 2 red peppers, quartered and de-seeded
- 1 medium red onion, finely sliced
- 2 garlic cloves
- 2tbsp olive oil
- 1 stock cube (veggie or chicken)
- 1tbsp Sweet Chilli Sauce
- 1 tbsp Worcestershire sauce
- 4tbsp creme fraiche
MethodPreheat the oven to 200C/180CFan/Gas 5. Put the tomatoes, peppers, onion and garlic cloves in a roasting tin and drizzle over the olive oil. Toss the vegetables so that they're well coated. Cook in the oven for 50 minutes, turning the vegetables half way through.
Dissolve the stock cube in 500ml of hot water. Puree the roasted vegetables with the stock in a blender or food processor (you may need to do this in two batches), then pass it through a sieve if you prefer the soup without the tomato seeds and tiny flecks of skin
Pour the soup into a pan, add the sweet chilli sauce and Worcestershire sauces and reheat gently. Serve with a swirl of creme fraiche.