Roast Pepper and Tomato Soup

Found this recipe on line but it looks quite healthy, uses up peppers and tomatoes that are on’t turn.

800 grams tomatoes (preferrably left to ripen in a sunny kitchen and then halved or quartered depending on the size, or left whole if cherry tomatoes)

1 large onion (cut into chunky slices)

2 red peppers (deseeded and cut into chunky pieces)

6 cloves garlic (left whole in skins)

olive oil (a generous drizzle)

sea salt

black pepper

500 millilitres vegetable stock 

tabasco (a few dashes, to taste)


Preheat the oven to 200C
Add the tomatoes, red peppers, onion and garlic to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands.

Bake for about 30-45 minutes until the veg are sweet and just slighly charred

Bring the stock to the boil and add the Worcestershire and tabasco sauces

Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skinsAdd the rest of the vegetables

Puree using a hand blender, but not too smooth – a bit of texture is very nice here.