Roasted Tomato + Red Pepper Bisque

Method

1. 1Heat oven to 220C; toss tomatoes, peppers, onion and garlic with olive oil, paprika and salt.
2. 2Roast 30 minutes till deeply charred at the edges.
3. 3Squeeze garlic out of skins; blend with veg, soaked cashews and stock till silky.
4. 4Pour into a pot, warm through with balsamic and chilli flakes.
5. 5Taste, balance with salt + acid.
6. 6Ladle into bowls, scatter basil and drizzle olive oil — depth from char + cashew richness.