the easiest tomato & red pepper soup
I threw this together today slightly in desperation. Wiz will have borewors but I can't think of anything worse than a leftovers mashup of pigs trotters and inner bits I'd rather not know about. So it was the northern delicacy of sausage and chips for him (avec vinaigre bien sur) and for me, a simple but seriously tasty and warming soupu.
It really really doesn't get easier than this. I'm not even going to give you a nicely laid out recipe with ingredients + method. This is more of a jamie-style throw it together from your fridge. Or is that more ready-steady-cook? Whatever, the main thing is that you can't tell me this is hard to make.
Simply get some home made chicken stock from the freezer (because I know you do this after you've had a roast), and defrost. Grab seven tomatoes and one red pepper, and slice in halves or thirds depending on their size. Lay out on a large baking tray with generous lashings of olive oil. Top with some freshly picked thyme. Put into the oven at about 190C for 40 minutes or until they are nicely roasted. Remove, add to the stock, and blend. Add salt & pepper to taste.
If you want to jazz it up, add a grind of dry chilli, or a swirl of pesto, perhaps a drop of sherry or a circle of cumin flavoured yoghurt.