Creamy Roasted Red Pepper Soup

Ingredients for Creamy Roasted Red Pepper Soup

6 red bell peppers1 large garlic head (cut into half)3 tbsp olive oil (divided)1 large onion (diced)1/2 tsp dried basil1/2 tsp oregano1/2 tsp chilli flakes5 sun dried tomatoes (diced)4 cups stock (chicken or vegetable)1/2 tsp salt1/4 tsp ground black pepper1/4 cup cream or milk of choice1 cup vermicelli or broken angel hair pasta (optional)

Steps

Pre heat oven to 200 deg C.Arrange peppers & garlic onto a lined baking tray, add 2 tbsp olive & some salt & pepper.Roast until slightly charred & soft (abt 30-40 mins), transfer peppers into a bowl & cover for 15 mins.Press garlic to separate flesh from skin & when peppers are cool enough to handle, remove skins & set aside.Heat remaining oil in a pot on medium high, add onion & saute until translucent.Add basil, oregano & chilli flakes, cook for 1 min.Add tomatoes & stock, bring to a boil, simmer for 10 mins, add salt & pepper, remove from heat.Use an immersion blender or food processor, blend until completely smooth & transfer back into pot on medium low heat.Add cream or milk plus vermicelli or broken pasta (if using) & continue simmering till soup reaches desired consistency & vermicelli/pasta is cooked.Taste to adjust seasoning, ladle soup into serving bowls, drizzle cream, garnish with chilli flakes & chopped parsley or basil.Serve as is or with warm crusty bread.