Spicy chipotle tomato soup

Method

1. Heat the grill to high. Put the tomatoes and red pepper on a roasting tray, drizzle with 1 tbsp oil then grill for 25 minutes, turning regularly so they are blackened all over (open the window as it may get a little smoky). Leave until cool enough to handle, then remove and discard the stalk, seeds and peel of the pepper. Roughly chop along with the tomatoes and set aside
2. Heat the remaining oil in a large saucepan over a medium heat and add the garlic and all but a large handful of the chopped spring onions with a pinch of salt. Cook for 2 minutes until fragrant, then stir in the chipotle paste and cook for 1 minute. Tip in the chopped pepper and tomatoes (along with any juice left on the board), pour in the stock and bring to a simmer. Leave to bubble away for 10 minutes.
3. Use a hand blender to whizz the soup until smooth, then stir in the sour cream and season with salt and pepper. Divide between bowls with an extra swirl of chipotle and soured cream.