Can be prepared the night before and kept frozen for a week or two.
Served with crusty bread and butter.
Halve, deseed and grill the bell peppers in an oven or on a grill. Remove skin after grilling.
Skin and quarter tomatoes.
Sauté onion and crushed garlic in a large soup pan with olive oil.
About 8 minutes before serving, warm the baguette in a 350°F oven for 5 minutes, then slice it and set out the butter.
Add broth/stock, tomatoes, bell paper and purée with a stick blender.
Add spices, honey and cream.