Tomato and Grilled Bell Pepper Soup

Ingredients

• 10 tomatoes
• 2 red bell peppers
• 2 onions
• 1 clove garlic
• 1 L stock or broth
• ¾ tsp cayenne pepper
• 1 tsp paprika powder
• 3 tsp bruschetta herbs
• 1 tsp oregano
• 1 tsp ginger syrup
• 2 tbsp olive oil
• 2 tbsp heavy cream

Method

Char the peppers whole over a gas flame or under a hot grill until the skin blackens completely — roughly 8–10 minutes, turning often. The capsaicin in the flesh remains stable under high heat, but the skin's sugars caramelise and blister, which is where the soup's depth comes from. Trap the hot peppers in a bowl covered with cling film for five minutes; the steam loosens the charred skin. Rub it away under cold running water — don't soak them or you'll leach flavour — then halve, deseed, and tear into rough chunks.

Blanch the tomatoes for 90 seconds in boiling salted water, then shock in ice water. The heat denatures the pectin in the skin, making it slip away cleanly. Quarter them and set aside; save the blanching water. You're removing the skin because its texture fights soup-making|soup — it catches in teeth and clouds the purée with bitter compounds if left to break down unevenly.

Dice the onions and crush the garlic finely. Heat the olive oil in a heavy-bottomed pot over medium heat and cook the onion until translucent — roughly 6 minutes — before adding the garlic. This aromatic-vegetables|aromatics base needs those 30 seconds of garlic-forward heat to mellow its raw sharpness. Add the stock, charred peppers, and blanched tomatoes. Bring to a simmer and hold for 15 minutes; this gentler cooking allows the peppers' roasted notes to marry with the tomato's acidity without breaking the emulsion you're about to create.

Use an immersion-blender|immersion blender to purée the soup in stages — work in batches if your pot is crowded, as trapped air pockets create a grainy texture. Once smooth, stir in the paprika, cayenne, oregano, and bruschetta herbs. Taste before adding the ginger syrup; it's potent and should edge the heat upward, not define the flavour. Finish with the heavy cream, which stabilises the colour and softens the cayenne's burn. Warm through — don't boil, or the cream will separate.

Season with salt and acid (a splash of red wine vinegar works well if your tomatoes were under-ripe). Serve hot, or cool completely and freeze for up to three months.