Roasted red pepper soup recipe

Alison hoped to roast the competition with her red pepper soup on Come Dine With Me Torbay

• 4 large red peppers, cut into four and deseeded
• 4 large tomatoes, halved
• 3 garlic cloves (unpeeled)
• 1 plump red chilli, deseeded and finely chopped
• 2 tbsp olive oil
• 1 tsp dried thyme
• 750ml vegetable stock

How to make roasted red pepper soup

1. Put the peppers, tomatoes and garlic into a roasting in and scatter with the chilli. Drizzle with the oil and sprinkle with thyme. Bake for 30-40 minutes or until the vegetables are softened and lightly charred, turning halfway though the cooking time.

2. Remove the tin from the oven and use to tongs to transfer the peppers to a thick plastic food bag. Seal and leave to cool for 15 minutes. Leave the other vegetables in the tin.

3. Shake the peppers onto a board and gently strip off the skins. Peel the garlic. Discard all the skins. Put the pepper flesh, garlic pulp and tomatoes in a large saucepan.

4. Put the roasting tin on the hob over a medium heat. Pour in half the stock and stir well for a couple of minutes to lift all the sediment from the bottom of the pan. Pour carefully into the pan with the vegetables.

5. Add the remaining stock and bring to a gentle simmer. Remove from the heat and blitz with a stick blender until as smooth as possible. Watch out for splashes. Season to taste and heat through gently, stirring regularly and adding a little extra stock if the soup appears too thick. Ladle into warmed bowls and serve hot.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.