Instructions: 1. Peel red bell peppers, by roasting them and then putting them in a paper bag until almost cold.

2. Seed tomatoes

3. Oil a baking dish.

4. Place tomatoes, onions and garlic in baking dish.

5. Sprinkle, thyme, salt and pepper and drizzle some olive oil on top. Bake in a pre heated 375 oven until vegetables are soft.

6. Add vegetables and peeled bell pepper to processor to puree.

7. Add stock to combine.

8. Place soup in a pot and bring to a boil. Chck seasoning

9. Add 1/2 the cream, off the heat . Chill soup 6 hours

10 Serve soup in individual bowls with 1 tsp cream and sprinkled with chopped green onions

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