Tomato soup is an old favorite, at once warm and comforting yet refreshing and healthy. This recipe includes roasted red peppers which give an extra dimension of intensity. Its a real burst of sunshine on a cold day.

You can take short cuts and use stock cubes and jarred peppers. However, the stock can be made well in advance and frozen. Besides, I think you'll find the extra effort pays dividends.

For the stock:

1 onion
2 carrots
1 leek
plenty of fresh herbs of choice
1 bay leaf
seasoning
2 pints of water

Slowly boil all the ingredients in a pot for one hour. Then strain, being careful not to force any of the vegetables through the sieve. You now have the basis for your soup.

For the soup:

6 red peppers
2 tins of plum tomatoes
2 tablespoons of olive oil
seasoning
chopped fresh basil
1 small finely chopped onion
1 clove of garlic
1.5 pints of stock.

Half and de-seed the peppers. Drizzle with the oils and roast for one hour skin side up in a hot oven with the basil, salt and black pepper.

In the remaining oil, gently melt the onion and garlic together until they are translucent. Now add the roasted peppers, basil and tomatoes. Don't worry about skinning the peppers; the soup will be blended and the toasted skins are essential to the flavour.

Cover in stock and bring to the boil. Then puree in a liquidizer.

Serve warm with fresh buttered bread and a final garnish of basil leaves.

Learn more about this author, Natasha Sheldon.
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