Capsicum Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 red onions, halved, finely chopped
2 garlic cloves, crushed
4 red capsicums, halved, deseeded, coarsely chopped
1 (400 g) can diced tomatoes
1 1/4 liters vegetable stock (I use Massell as it is currently gluten free)
250 ml thickened cream

Preparation

Heat the oil in a large saucepan.Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add capsicum and cook, stirring, for another 5 minutes.
Add the tomato and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 20 minutes or until the capsicum softens.
Use a food processor or hand-held stick blender to blend until smooth. Return to the saucepan.
Add the cream and stir over low heat until hot. (If the soup isn't to be eaten all at once-only add the cream to the portion you will be using. The soup will keep better in the fridge if the cream has not been added and heated. Just have a good guess at the quantity of cream to be added).
Season with salt and pepper to taste.