Roast tomatoes , red pepper and garlic in the oven at 220’c for 20 min or till done.
Cool and remove the skin. Blend the above using the stock. Heat a saucepan.
Pour the puree and add milk. Stir on low fire and care should be taken not to boil the milk.. Season with salt and pepper and garnish it with coriander and cream.
Serve warm with your choice bread.