Roasted Red Pepper Soup

1. 1
   Preheat oven to 200°C.
2. 2
   Place peppers, onion (cut side down), tomatoes and garlic on a baking tray. Drizzle with olive oil.
3. 3
   Roast for 30 minutes until soft and slightly charred.
4. 4
   Meanwhile, melt butter in a large pan and gently cook celery for 4–5 minutes.
5. 5
   Mix the stock with tomato purée, sundried tomato paste and chilli flakes, then add to the pan.
6. 6
   Peel the roasted onion and garlic, roughly chop, and add them along with the roasted tomatoes.
7. 7
   Blend until smooth using a hand blender.
8. 8
   Gently heat without boiling, then season to taste.
9. 9
   Serve warm, ideally with crusty bread.

Roasting the vegetables gives this soup its deep flavour.