roasted red pepper and tomato soup — dead simple

Right so I've already posted about the butternut squash soup this week and I don't want to be that person who only talks about soup but honestly this one's different enough that I'm sharing it anyway. Basically I had a load of red peppers going soft in the fridge and a tin of tomatoes and I just... roasted everything. Halved the peppers, a few whole garlic cloves still in their skin, couple of tomatoes cut in half, drizzle of oil, into the oven at about 200°C for maybe 35-40 minutes until it's all a bit charred at the edges. That's where the flavour actually comes from, the slightly burned bits. Don't skip that part. Once it's out and cooled slightly — squeeze the garlic out of the skins, tip everything including the juices into a blender with a tin of chopped tomatoes, a bit of smoked paprika, salt, pepper and enough veggie stock to get it moving. Blend until smooth. Back in the pan to warm through. That's it. I added a tiny splash of collagen powder into mine at the end just while it was still hot, stirred in fine, you honestly can't tell the difference in texture or taste. Bit of a habit now. It's that's proper lovely kind of soup where it tastes like you did more than you did. Served mine with some GF bread toasted with olive oil and that was genuinely a good Tuesday evening.