Roast pepper & goats cheese soup

Ingredients 3 red bell peppers per person, goat's cheese, passata tomatoes, balsamic vinegar, basil oil, fresh basil leaves, black pepper Optional - to garnish Croutons, creme fraiche

1) Core and slice your bell peppers, brush with basil oil and roast in the oven for 20 minutes

2) Puree the peppers, adding 1/4 pint of passata tomatoes and a little water until it has reached the desired consistency

3) Simmer for 20 minutes, adding freshly chopped basil

4) Stir in chunks of goat's cheese and add a teaspoon of balsamic vinegar

5) Serve with croutons and creme fraiche