A full bodied soup which leaves a tingle on your tongue,
simply perfect on a chilly evening.
Grab yourself a baking dish & bung in 2 capsicums (deseeded & quartered), 1kg of juicy red tomatoes (quartered also) & 3 garlic cloves (peeled & crushed open with the side of your knife). Drizzle over a wee bit of olive oil & whack in a 200c oven to roast for 40 minutes.
When time is up, simply transfer that lot, including all the luscious juices, into a saucepan & give it a jolly good blitz with Mr Buzzy (aka stick blender) until it’s lovely & smooth before seasoning well with salt & white pepper.
Stir through an entire tub (300g) of sour cream, then gently reheat.
Pop in some cooked pasta to oomph it up a wee bit & It’s Chompin Time!