Roasted red pepper soup

Husband made this yummy winter soup tonight!!

Here is how! This serves 6
You need:
6 red peppers
2 tbs olive oil
1 onion chopped
2 garlic cloves crushed
3 ripe tomatoes peeled and chopped
1.2 lt vegetable stock
6 tbs mascarpone cheese or cream cheese
Fresh basil
Salt, pepper

How:
Preheat the oven to 450deg F. Arrange the peppers on a baking tray and cook for 30 mins turning over once, until charred. Transfer to bowl cover with cling film until cool enough to handle.

Heat oil in a large saucepan cook onions and garlic for a 4-5 mins, add tomatoes and stock. Boil reduce heat cover and simmer for 10 mins.

Peel peppers, remove the seeds and blend the flesh. Add the cheese and blend some more. Pour in soup some basil leaves and blend till smooth. Season with salt and pepper and serve.
I sprinkled some Parmesan and crispy onions over the soup to add yumm and texture.