6 each Red peppers
2 tablespoons Olive oil
2 medium finely chopped Onions
1 tablespoon Fennel seeds
1 teaspoon chopped Thyme leaves
1 can diced Plum tomatoes
1 tablespoon Tomato Puree
1 1/4 liter Vegetable stock
2 tablespoons chopped Fresh basil
1/2 cup Double Cream; (Optional) Add to shopping list
Level of Difficulty:
Grill the peppers for 20-30 minutes until well charred and blistered, turning regularly. Put into a plastic bag and secure. Leave to cool completely then peel, deseed and chop up the flesh.
Heat the oil in a large pan, add the onions, fennel seeds and thyme and cook for about five minutes until the onions are softened but not coloured.
Add the peppers with the tomatoes, tomato puree and stock. Bring to the boil, reduce the heat and simmer for 15 minutes until the mixture has thickened and reduced slightly.
Place the soup in a food processor in batches or blitz with a hand-held blender, then pass through a fine sieve if you like a really smooth finish.
Pour back into a clean pan and stir in the cream, if you're using it, and the basil. Season to with salt and pepper to taste and ladle into bowls.