½tbsp extra virgin olive oil, plus extra for drizzling
1 red onion, finely chopped
2 garlic cloves, roughly chopped
6 large tomatoes, roughly chopped
200 g (7oz) roasted red peppers, roughly chopped
600 ml (1 pint) hot vegetable stock
Large handful fresh basil, roughly chopped
A little cream for drizzling, optional
Heat the oil in a large pan over a medium heat. Add onion and cook for 5min until softened. Stir in the garlic and tomatoes and cook for 5min.
Spoon tomato mixture into a blender, then add peppers, stock and most of the basil. Blend until smooth, then check the seasoning. Reheat in a pan if necessary. Ladle into warmed soup bowls, then drizzle with oil and cream, if using. Garnish with remaining basil and black pepper. Serve immediately with crusty bread.