Step 2 - Cut the peppers in half and place them skin side up on the baking tray and rub with oil to ensure that they roast evenly.
Step 3 - Put the peppers into the oven for 20 minutes, or until the skins begin to blacken.
Step 4 - Heat the oil in the pot and add the chopped onions. Cook until softened, but not browned.
Step 5 - Add the garlic and stir in for 1 minute, then add the puree and cook out for 5 minutes, ensuring that it does not stick. When the puree has been cooked out, you can add the red pepper pesto, stirring for 1 minute.
Step 6 - Add the stock and herbs to the pot and bring to a simmer.
Step 7 - When the skins of the peppers have begun to blacken, take the peppers out of the oven and baking tray placing them in a plastic sandwich bag and tie a knot in it. They should be left for 10 minutes.
Step 8 - After 10 minutes, open the bag, place the peppers onto a chopping board and allow them to cool a little. This process allows you to pull the skins off the pepper halves. This is an essential part of the recipe because you don’t want strands of pepper skin in your soup. Chop up the pepper flesh and add it to the stock mix.
Step 9 - Simmer the soup for a further 5 minutes and then liquidise it fully.
Step 10 - Add a tablespoon of creme fraiche and seasoning to taste and serve.
That gives you the basic recipe, but here are some extra tips should you need them:
Option 1 - You can add additional pesto or creme fraiche into the soup when it has been plated up.
Option 2 - You don’t have to add the red pepper pesto at all, if you want to make a more basic soup.