Roasted tomato and red pepper soup

4 ripe tomatoes 3 garlic cloves ½ a large onion 1 red pepper 1 red chilli, deseeded and halved 2 tbsp olive oil Salt and black pepper ½ tsp dried oregano 2 x 400g tins of whole plum tomatoes 4 tbsp tomato purée 240ml vegetable stock 120ml whole milk

To serve:

Fresh basil, chopped Mozzarella in carroza

Preheat the oven to 180˚C/160˚C fan/ gas mark 4.

Cut tomatoes and onion into wedges. Remove the seeds from the red pepper and cut into even slices.

Place the tomatoes, garlic, onion, pepper and chilli on a rimmed baking tray. Drizzle with olive oil, season generously with salt and black pepper and sprinkle with the oregano. Toss to coat. Roast for 40-45 minutes, or until the veggies are tender and lightly browned. Remove from the oven and set aside.

In a large pot over a medium-high heat, place the roasted vegetables with all of the juices from the baking tray, along with the stock, tomato purée and the tinned tomatoes. Add another pinch of salt and pepper, stir and bring to a low boil.

Reduce the heat and simmer for 10 minutes. Use a food processor or stick blender to purée the soup.

Return to the pot and add the milk. Cook for 5-10 minutes longer over a medium-low heat. Garnish with basil, if desired, and serve with the Mozzarella in carrozza. Per serving: 147kcals, 5.5g fat (1.2g saturated), 22.4g carbs, 14.3g sugars, 5.6g protein, 5.9g fibre, 0.279g sodium