Roasted Pepper, Red Onion and Rosemary Soup

Roasted Pepper, Red Onion and Rosemary Soup
Keep warm and healthy with this delicious and satisfying soup. Simple to make, lovely to look at and tasty to eat. Be nice to yourself this November and treat yourself to a bowl of this divine soup.
Serves 4
6 red peppers, de-seeded and cut into large pieces
3 red onions, peeled and quartered
3 tomatoes, halved
1tbls olive oil
1 sprig of rosemary plus 1tbls chopped needles
900 ml vegetable stock
4tsp crème fraiche
1 Preheat the oven to gas mark 6/200C/180fan
2 Place the peppers, red onions and tomatoes in a large roasting tray and toss in the oil. Add the rosemary sprig and roast in the oven for 45 minutes until the vegetables are soft and starting to blacken around the edges.
3 Remove the rosemary sprig and blend the vegetables and stock in a food processor or blender until smooth (this may have to be done in batches).
4 Transfer to a saucepan to reheat and adjust the seasoning.
5 Divide between the bowls, add a teaspoon of crème fraiche and the chopped rosemary to each one and serve.