Lilly Higgins: Roasted red pepper and tomato soup with Welsh Rarebit

Preheat the oven to 200C. Roughly chop the tomatoes and peppers and place on a large baking tray.

Cut the onion into thick wedges and add to the tray. Drizzle with oil and season well with salt and pepper. Roast for 30 minutes till the onions are slightly singed at the corners and the the peppers blistered. Set aside to cool slightly.

Blitz the roasted vegetables, along with half the basil. Sieve the soup to ensure it is smooth and creamy. Discard the skins and seeds that are left. Add stock to the smooth roast vegetable puree till the desired consistency is reached. Taste for seasoning. Set aside and keep warm.

Next make the Welsh Rarebit. Mix the mustard and a little stout to make a paste in a small pan. Add the remaining stout, the butter and the Worcestershire sauce.

Gently heat until the butter melts. Stir in the cheese to melt, but don’t let the mixture boil. Stir until smooth, then taste for seasoning. Remove from the heat and keep slightly warm while you toast the bread.

Heat the grill and toast the bread on both sides. Beat the eggs and yolk into the cheese sauce. Once smooth, spoon it generously onto the toast and grill until bubbling and golden.

Ladle the soup into bowls and serve with the warm Welsh Rarebit toasts.