Roasted tomato and pepper soup

A comforting soup with bright flavour and a short ingredient list.

Ingredients

• 6 ripe tomatoes
• 2 red peppers
• 1 onion and 3 garlic cloves
• 2 tablespoons olive oil
• 500 ml vegetable stock
• Salt, pepper and fresh basil

Method

1. Heat the oven to 220°C. Halve the tomatoes and peppers, slice the onion and place everything on a tray with the garlic.
2. Add olive oil, salt and pepper. Roast for about 20 minutes, until soft and lightly browned.
3. Blend with warm stock until smooth. Return to a pan and simmer for 5 minutes.
4. Taste, adjust seasoning and finish with basil and a little olive oil.