A rich red, silky smooth vegetarian soup that’s full of flavour thanks to smoked paprika and Campbell’s made from scratch 100% natural vegetable stock.

Ingredients

2	Red peppers, deseeded and chopped in half (Main)
2	Onions, peeled and chopped in quaters
4	Large ripe tomatoes, chopped in half
2 Tbsp	Olive oil
1 can	Chopped tomatoes, 400g (Main)
1 Ltr	Campbell's vegetable stock
1 Tbsp	Smoked paprika
1 drizzle	Extra virgin olive oil, and basil or thyme leaves , for serving

Directions

1. Heat the oven to 180C.
2. Place the peppers, onions and halved tomatoes in a baking tray. Drizzle with oil and season with salt and pepper. Bake for 40 minutes, turning occasionally, until peppers are soft.
3. Remove skin from the peppers and tomatoes. Place the peppers, tomatoes, onions and any juices in to a large saucepan with the canned tomatoes, vegetable stock and smoked paprika. Bring to the boil, reduce heat and simmer for 20 minutes.
4. Cool and little and blend until smooth.
5. Serve with a drizzle of extra virgin olive oil and a sprinkle of basil or thyme leaves.