Roasted Red Pepper and Garlic Soup

Recently I managed to snaffle a couple of beautiful sweet pointed red peppers at the local shop for a bargain price, so as we love roasted peppers I decided to make a warming soup.
I love roasting red peppers as its really enhances the flavor of the pepper and intensifies their sweetness, We love them in our household even using them on rustic bread as a sandwich filling with a splash of balsamic and a couple of basil leaves to create an amazing flavourful vegetarian snack.
This soups uses the roasted pepper flesh along with a couple of roasted garlic bulbs as the basis of a tasty hearty soup which is rich in antioxidants and all things good for you. Its also an amazing color as you can see from the photographs.
What you need

2 large red pointed peppers - split, seeds removed
2 bulbs garlic - sliced across
Fresh rosemary and thyme
A little olive oil or virgin rapeseed oil
1 white onion - peeled and roughly chopped
1 medium potato - peeled and diced
Vegetable stock ( I used Essential Cuisine)
Salt and Pepper - to taste
Creme fraiche or yogurt - omit if you want diary free

What you do

Prepare the pepper and garlic and rub with a little oil before placing on a baking tray, strewn with some fresh herbs and a little salt and pepper
Roast for 20 - 25 minutes at 180c until the pepper skin is slightly charred and blistering
Remove from oven and cool fully on the tray
Once fully cool remove the charred skin from the pepper flesh and squeeze the garlic cloves to remove the cloves from the papery skin
In a large saucepan in a little oil saute the onion and the chopped potato for a few minutes, now add the roasted red pepper flesh and garlic cloves
Add enough vegetable stock to cover the vegetables and simmer until the potato is soft
Blitz using a stick blender until you have a smooth consistency
Add as much additional vegetable stock or water to thin to your preferred soup thickness.
Re heat and taste for seasoning
Serve swirled with creme friache or yogurt