Preheat the oven to 200ºC / 400ºF / Gas 6. Place the tomatoes, chillies, red pepper, onions,
garlic and tomato paste in a roasting tin (pan). Toss all the vegetables, drizzle with the oil and
toss again, then roast for 40 minutes, until tender and the pepper skin is slightly charred.
Meanwhile make the pepper cream. Lay the red pepper halves skin side up on a baking tray and
brush with the olive oil. Roast with the mixed vegetables for about 30-40 minutes, until
Transfer the pepper for the pepper cream to a bowl as soon as it is cooked. Cover with clear
film (plastic wrap) and leave to cool. Peel away the skin and puree the flesh in a food processor
or blender with half the creme fraiche. Pour into a bowl and stir in the remaining creme fraiche.
Season and add a dash of Tabasco sauce. Chill in the refrigerator until required.
Process the roasted vegetables in batches, adding a ladleful of stock to each batch to make a
smooth, thick puree. Depending on how juicy the tomatoes are, you may not need all the vegetable
stock. Press the puree through a sieve (strainer) into a pan and stir in more stock if you want to
thin the soup.
Heat gently and season well. Ladle the soup into bowls and spoon red pepper cream into the
centre of each bowl. Pile wild rocket leaves on top to garnish.