Ingredients
8 red peppers, halved and de-seeded
1 tbsp olive oil
2 onions, sliced
1 large potato, diced
1 garlic clove, chopped
400g/14oz can chopped tomatoes
3 tbsp tomato purée
2 litres/3 ½ pints vegetable stock
freshly ground black pepper
For the croûtes
16 slices French bread
8 tbsp pesto

Method
1. Preheat the grill to high.
2. Place the peppers skin side up on to a baking sheet and char under the grill until the skin is blackened. Remove from the heat and place in a plastic bag for 10 minutes, then remove and discard the skin and slice the flesh.
3. Meanwhile, heat the oil in a large pan and fry the onion and garlic for 4-5 minutes until softened. Add the potato and fry for a further minute.
4. Add the tomatoes, tomato purée, red peppers, and vegetable stock. Bring to the boil, cover and simmer for 12-15 minutes, until the potatoes are tender.
5. Transfer to a food processor or blender and blend until smooth. Season well with black pepper.
6. Toast the bread on each side then spread over a little pesto.
7. Divide the soup among 6 bowls and serve with the croûtes.