Tomato & red pepper soup with goat's cheese recipe | delicious. magazine

Ingredients

• 4 red peppers, halved lengthways and deseeded
• 3 tbsp extra-virgin olive oil
• 1kg vine tomatoes
• 2 garlic bulbs, halved horizontally
• 1 medium red onion, chopped
• 300-400ml vegetable stock, hot
• 1 tbsp sun-dried tomato paste
• 1 tbsp chopped fresh tarragon leaves, plus extra to garnish
• 1 small crusty baguette, sliced into 4
• 2 Crottin de Chavignol AOC cheeses (from cheesemongers), sliced into 8