Ingredients:

• 2 red bell peppers
• 1 can chopped tomatoes (400g)
• 2 garlic cloves (whole, unpeeled)
• 1 red onion, diced
• 2 tbsp olive oil
• A few sprigs of fresh thyme (or 1 tsp dried thyme)
• Salt and black pepper, to taste
• 20g Sassy Frank cheese nibbles

Method:

1. Preheat the oven:
   Set your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
   
   
2. Prepare the vegetables:
   Halve the red peppers and remove the seeds. Place them on a baking tray with the diced red onion and unpeeled garlic cloves. Drizzle with 1 tablespoon of olive oil and scatter the thyme on top.
   
   
3. Roast:
   Roast in the oven for 25–30 minutes, until the peppers are soft and slightly charred. Remove and allow to cool slightly.
   
   
4. Peel the garlic: Once cool enough to handle, squeeze the roasted garlic from its skins into a large saucepan.
   
   
5. Add remaining ingredients: Roughly chop the roasted peppers and add them to the pan along with the roasted onion and the can of chopped tomatoes.
   
   
6. Blend the soup: Use a hand blender or countertop blender to puree the soup until smooth and creamy. Add a splash of water or vegetable stock if the soup is too thick.
   
   
7. Season: Stir in salt and freshly ground black pepper to taste. Reheat gently if needed.
   
   
8. Serve: Ladle into bowls and garnish with Sassy Frank cheese nibbles just before serving.