1. For the Tomato and roasted pepper soup:

    • Roast the peppers in an oven at 250c until they are blistered.
    • Place the peppers into a metal bowl and cover with cling film and leave for 20 minutes then peel the peppers and de-seed.
    • Place the water in a pan and bring to the boil.
    • Whisk in the KNORR Classic Tomato soup mix and simmer for 3 minutes.
    • Add the roasted peppers and KNORR Professional mixed chilli puree and cook for 5 minutes on a low heat.
    • Add the double cream then blend untilsmooth and serve