Roast pepper and tomato bisque with almonds and seeded sourdough

Preheat oven to 220 degrees Celsius.

Roast peppers dry until skin is blackened all over (about 15 minutes). Remove and put into a bowl, cover with a plate (or cling wrap). Allow to cool. This will make it easy to remove the skin.

At the same time, roast the tomatoes. Cut the tomatoes in half and place on a baking tray.

Remove the thyme leaves from the stalk and roughly chop. Sprinkle over tomatoes.

Season with salt and pepper and drizzle with olive oil, roast for 15 minutes.

Peel and slice the shallots and garlic. Saute the shallot in a medium pot for 2 minutes with a little oil. Add the garlic and cook for another minute.

Add the roasted tomatoes to the pot and smash up with a wooden spoon. Add water and a pinch of salt.

Peel the peppers and remove the seeds. If possible, don’t run under water as this will wash away the smoky flavour. Dice and add to the soup along with a bit of the water.

Allow soup to simmer for 10 minutes, then add the cashew cream right before blending.

Blend in batches until very smooth, adding more water, if necessary. Season well, taste and season more, if needed.

Serve topped with almonds and fresh bread on the side.