Roasted Red pepper & Tomato Soup

MMM..soup. The last two soups I've made have been pretty tasty (if I don't say so myself). The courgette soup is always a winner and the tuscan bean soup is great for a hearty, filling soup. Here's a new one for you. You can't really go wrong with roasted tomatoes and red pepper. A good combo. Here's how to turn those two ingredients into a yummy, warming soup.

Ingredients:

(Serves 6)

• 1200g tomatoes, halved

• 2 red onions, quartered

• 4 pointed red peppers, roughly chopped

• 4 tbsp good quality olive oil

• 2 garlic cloves, bashed in their skins

• few thyme sprigs and fresh basil leaves 

• 2 tbsp red wine vinegar 

• 300ml vegetable stock

To serve, optional:

• 2 tbsp ricotta or creme fraiche

• few basil leaves

• 1 tbsp mixed seeds, toasted

Method:

1. Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme, season with herbs of your choice and then roast for 25-30 mins until all the veg has softened and slightly caramelised. Transfer to an ovenproof dish, mix the vinegar into the dish, then blend using a stick blender, adding enough stock to loosen to your preferred consistency (I used around 300ml).

2. Reheat the soup if necessary, taste for seasoning, then spoon into bowls and top each with a spoonful of ricotta or creme fraiche, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

This is a quick, effortless soup to make that's flavoursome. Enjoy!

Have a great weekend!

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