A delicious and easy recipe for comforting and satysfying Roasted Red Pepper & Tomato Soup
Start of by peeling the onions and cutting into quarters. Cut each quarter in half again to give you 8 wedges. Separate the layers and place into a large roasting tray.
Quarter the tomatoes and add them to the roasting tray with the onions.
Finally, cut the pepper in half and remove the seeds. Chop into large-ish chunks and add to the roasting tray with the tomatoes and onion.
drizzle the vegetables with the oil and toss together to coat evenly.
Place the tray in the hot oven and roast for about 30 mins. Keep an eye on them as you want the vegetables (especially the onions) to be softened with a tinge of charring on the edges but without them becoming burnt!
Remove from the oven and allow to cool slightly.
Place all of the vegetables with the vegetable or chicken stock into a blender and process until smooth.
Pour the soup into a saucepan to reheat and add salt and pepper to taste.
If the soup is too thick you can thin it down with extra stock or just water.