Creamy red pepper soup

Method

• step 1

  Heat the oven to 220C/fan 200C/gas 7. Put the red pepper halves on a large shallow tray, skin-side up, and the tomatoes, cut-side up. Nestle in the onion wedges, whole garlic cloves and most of the thyme sprigs in and around the red peppers, and drizzle over the olive oil to coat the veg.

• step 2

  Season and roast for 30-35 minutes or until the red peppers look lightly charred and shrivelled, and the tomatoes and onions look soft.

• step 3

  Leave the veg for 15 mins to cool on the tray, until you can pick the peppers up with your hands. Peel away the skins and discard, leaving just the soft flesh. Remove the stalks if they are still on.

• step 4

  Transfer the peeled peppers to a large pan with the roasted onions and tomatoes. Squeeze the roasted garlic from their shells into the pan, then discard the roasted thyme. Add the stock to the pan and bring to a gentle simmer.

• step 5

  Blend the soup using a stick blender, or transfer to a liquidiser in batches, until very smooth. Transfer back to the pan, tip in the Alpro Soya Original, and bring to a gentle simmer over a medium heat. Season and add a dash of vinegar to balance the soup if needed. Serve in warmed bowls with a swirl of Alpro Plain Yogurt, a pinch of paprika and some reserved picked thyme leaves.