Roasted Tomato Soup with Paprika

Tomato soup is a firm winter favourite for lunch or as a starter (or take it to work like we do). The key to flavour is roasting the tomatoes and red bell peppers which really does make all the difference, the roasting can be done in the oven or even better on the outdoor barbeque for that smokey influence.

Sticking with a red theme this rustic soup was served in hand painted ceramic bowls from the 'Bailen' range offering up a real Spanish experience, something plain white or standard just wouldn't be right!

Ingredients:

1 small onion, diced
3 garlic cloves, crushed
6 large vine tomatoes, roasted
2 large red peppers, roasted
1 tsp hot smoked paprika
1 pint chicken stock

How to make:

1. Roast the tomatoes and peppers until soft and blackened, remove from the heat and wrap in newspaper for 30 minutes then peel and chop.

2. Heat a splash of olive oil in a terracotta casserole and gently fry the garlic, add the tomatoes, peppers and smoked paprika and cook for 15 minutes over a low heat.

3. Add chicken stock, season with salt and pepper to taste then bring to the boil before turning down immediately and leaving to simmer for 30 minutes.

4. The may be strained at this point but for the rustic version use a hand blender to puree any larger pieces of tomato and pepper then serve with fresh crusty bread and a swirl of cream....