Roasted Tomato and Red Pepper Soup

Ingredients

• 800 g ripe tomatoes
• 3 red peppers
• 1 onion
• 4 clove garlic cloves
• 700 ml vegetable stock
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tbsp balsamic vinegar

Method

1. 1

   Preheat the oven to 200°C/Fan 180°C. Halve the tomatoes and peppers, place cut-side up on a large roasting tray with the halved onion and unpeeled garlic cloves. Drizzle with olive oil and scatter over the oregano. Season generously.

2. 2

   Roast for 35 minutes until everything is softened and lightly charred at the edges.

3. 3

   Squeeze the garlic out of its skins and tip everything from the tray, including all the juices, into a large saucepan.

4. 4

   Pour over the stock and add the balsamic vinegar. Use a stick blender to blitz until completely smooth.

5. 5

   Warm through over a medium heat, taste and adjust the seasoning. Add a splash more stock if the soup is too thick.

6. 6

   Serve in warmed bowls with crusty bread on the side.