Pepper soup, as requested.

Ingredients:

1 tin of chopped toms (400g)
1 red onion
2 red bell peppers
2 garlic cloves
1/2 teaspoon Cayenne Pepper
1 Veggie stock cube
1 tsp balsamic vinegar

1. Turn oven to 240c (or highest setting if lower than 240c)
2. Deseed and de-pith peppers, skin onion and chop into large-ish chunks, skin and finely mince/dice garlic.
3. Stick veggies in mixing bowl and add a dash or two of olive oil along with cayenne pepper. Mix, season to taste then mix again
4. Dump veg onto baking tray and whack into oven for 20-ish minutes, or soft and slightly charred.

If you got a blender, use 5a. If a hand blizter, use 5b

5a. Add chopped toms to blender, dissolve veggie stock cube into 400ml water and add to blender. Pulse once to mix.
5b. Add chopped toms to mixing bowl, and dissolve veggie stock into 400ml water, stir to combine.

6. Remove veg from oven and introduce to stock (without splashing!), add balsamic vinegar and around 1 table spoon of sugar.
7. Blitz 'lightly', so there are still chunks. Don't want a smooth paste.
8. If nesscary, transfer to saucepan to heat through. No boiling.

Optional: Add a minor dash of olive oil to top of soup.