Total cooking and preparation time approximately 20 minutes

Serves 4

Ingredients

1 large or 2 small onions, chopped
1 clove garlic, crushed
1¼ pints vegetable stock
4 roasted red peppers, from a jar, chopped
1 tbsp plain flour
1 tsp salt
½ tsp coarse ground black pepper
¼ pint double cream

Method

1. Place the onions, garlic and ¼ pint stock in a large saucepan.
2. Bring to the boil and simmer for about 5 minutes, until most of the stock has evaporated.
3. Reduce the heat, stir and cook for about another 3 minutes, until the onions are just starting to colour.
4. Add the flour and stir until well mixed
5. Add the rest of the stock, the roasted peppers, salt and black pepper.
6. Stir until well mixed, then cook for about another 2 minutes, until heated through.
7. Add the cream, then blitz with a hand blender until smooth.
8. Serve with crusty bread.