I'm happy to help out.
The UK is great isn't it! I live on the outskirts of North London. It's so lovely being able to be in London (via train) within 30 minutes.

I'll post the recipes in different posts per recipe. I've chosen ones that have a huge flavours, as your tastebuds aren't great.

Pepperoni Pizza soup

Ingredients
2 medium onions sliced
2 red peppers cut into quarters
6 large tomatoes cut in half
6 cloves of garlic cut in half lengthways
2 tbsp butter
1 pack sliced pepperoni
800g chopped tomatoes (2 tins)
3 tbsp mild tomato salsa
500 ml chicken stock
1 ball mozzarella ripped up
150g brie or soft cheese of your choice, cut into chunks
Soy sauce to taste
Black pepper to taste

Method
Preheat the oven to 180c.
Place the tomato halves on the baking tray, cut side facing up. Push half of a clove of garlic into each half of the tomato until it’s covered by the flesh of the tomato. Season with pepper.
Put the quartered peppers, flesh side down, onto the same tray as the tomatoes. Place into the oven. Cook until the tomatoes are soft and slightly shriveled and the skin of the peppers are blistering.


Whilst the peppers and tomatoes are in the oven, melt the butter in a large saucepan. Once the butter has melted add the onions and put on a low heat to caramelise. Stir until the onions are coated in the butter.
Once the onions have caramelised, add in the pepperoni slices to release the oil.
By this time your tomatoes and peppers should be ready, so take them out of the oven to cool a bit.


Add the salsa into the pepperoni and onion mix and stir to coat everything in salsa.
Tip the garlic tomatoes and peppers, plus any juices on the tray, into the saucepan. Stir everything together and turn up the heat to medium.
Once everything has been mixed through, add in the tinned tomatoes. Bring to the boil and allow to simmer for 10 minutes with the lid on the pan.
After 10 minutes, give the soup a good stir and add in the chicken stock. Stir it through and add the chunks of brie, a little at a time stirring through each addition, then add the mozzarella the same way.
Once the 2 cheeses have melted into the soup, take it off the heat and and blitz in a blender or with a stick blender, whichever you have. Blitz until the soup is your desired consistency. If the soup is too thick then add some more water or milk to thin it out.
Season to taste with soy sauce and black pepper. Serve with a lovely dollop of sour cream, or plain yogurt.