Roasted tomato and pepper soup

Method

• step 1

  Peel onion cut in to quarters, peel garlic, deseed and quarter peppers place in roasting tin cut side down, add ½ olive oil roast in oven gas mark 4 for 45 minuets

• step 2

  Add tomatoes to the roasting pan leave for a further 10–15 minuets (with larger varieties of tomato add to roasting pan earlier) once peppers are cool enough to handle peel (or you can strain the soup before serving)

• step 3

  In a small pan add fennel seeds to stock bring to the boil, cover; turn off heat and leave to infuse for at least half hour, strain stock to remove fennel seeds

• step 4

  In your stock pot sauté celery and carrot with the chilli flakes till very soft but not coloured, then add your strained stock to celery and carrot add your roasted peppers, garlic, onion, and tomatos, tin tomato, and tomato puree to stock pot gently simmer 5 minuets, remove from heat and adding as much or as little of the crème fraiche as you wish, use hand blender to bring to a smooth creamy consistency, bring it back up to temperature

• step 5

  Serve with a teaspoon of crème fraiche and cracked black pepper