Ingredients

2 tsp light olive oil

one and one half red bell peppers

3 medium ripe plum tomatoes , halved

2 onion unpeeled and quartered

4 garlic cloves unpeeled

2 and one half chicken stock

salt and freshly ground black pepper

1 tablespoon , fresh basil torn

method

Preheat the oven to 400/f . Lightly grease a large roasting pan with 1 tablespoon olive oil.

Place the bell peppers and tomatoes cut side down in a roasting pan with the onions and the garlic . Spoon over the remaing oil.

Cook in a preheat oven for 30 minutes or until the skins of the red peppers have started to blackened and blister.

Let the vegetables cook for 10 minutes, then remove the skins stalks , and seeds from the bell peppers . Peel away the skinsfrom the tomatoes and onions and squeeze out of garlic .

Place the cooked vegetables into a blender or food processor and blend until smooth . Add stock and blend again to form a smooth puree. pour the pureed soup through a strainer , if a smooth soup is desired then pour into the saucepan. Bring to the boil , simmer gently for 3 minutes and season to taste and season to taste with salt and pepper . serve hot with a swirl of sour cream and a sprinkle of torn basil .

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