ROASTED TOMATO & RED PEPPER SOUP

INGREDIENTS

• 1 onion

• 600 g ripe tomatoes

• 2 large red sweet peppers

• 2 T olive oil

• 2 cloves garlic, pressed

• 1 410g tin of chopped tomatoes

• 1 litre of chicken stock

• 1 T dry basil

• salt and pepper to taste

METHOD

Preheat the oven to 200°C. Cut the onion, tomatoes and peppers in half and arrange on a baking tray. Sprinkle with olive oil and roast until cooked through. Give the tray a good shake after about 20 minutes or turn the vegetables over to roast for another 25 minutes.

Allow to cool until you can handle the tomatoes with your hands. Pull the skins off.

Place all the vegetables together with the garlic in a saucepan, add the canned tomatoes, as well as the stock and a cup of water. Bring to a boil and then reduce the heat to a simmer for 30 minutes. Remove from the heat and let cool for half an hour. Blend with your stick blender. Add the basil, salt and pepper.