Roasted red pepper soup

Instructions

1. Roast peppers on stove until skin get black. Transfer into a bowl and cover with plastic wrap to keep peppers warm. Set aside. Once you can touch the peppers with your fingers, peel the skin. Cut the peppers in large pieces. Discard the seeds.
2. If you do not have scone breads, make croutons. Preheat oven to 200C. Place croutons on the tray, layered with baking paper. Season with salt and pepper, then mix in the 1-2 tbs olive oil, thyme, and Parmesan. Spread croutons in a single layer; cook for 5–7 minutes. The croûtons should be a light golden colour and crunchy. Remove the croûtons from oven.
3. In a pot, heat 1 tbsp olive oil. Add onions and on medium heat cook until soft for 5 minutes. Add chopped peppers, onion, thyme, tomatoes (skin removed and cut into pieces) and olive oil and season well with salt and pepper. Cook for 5 minutes. Add the chicken stock. Bring to the boil. Boil for 3 minutes.
4. Use a blender to blend until smooth. Check the seasoning and season with a little more salt and pepper if necessary.
5. To serve, divide the soup between four bowls and top each with a roasted sunflower seeds, a spoonful of crème fraîche, and sprinkle of thyme.

• Servings : 4
• Ready in : 35 Minutes
• Course : Appetizers
• Recipe Type : beef, Soups
• Ingredient : Bell peppers, Crème fraîche, Ground black pepper, Olive oil, Onion, Parsley, Salt, Sunflower seeds, Thyme, Tomatoes, Vegetable broth, Whole-wheat bread crumbs