A simple soup full of goodness and just as nice served hot in winter or chilled for summer, serve with foccacia or lovely crusty bread. It also doubles as a pasta sauce, a base for spaghetti bolognaise or pizza topping. Younger children may prefer it in a small bowl to use as a dippy sauce for toast soldiers.
5 red peppers
6 large, ripe tomatoes, halved
2 red onions, skinned and quartered
2 cloves garlic, peeled
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp sugar
1 pinch sea salt
1 pinch black pepper
1 tbsp fresh basil, chopped
900ml vegetable stock
How to make Roast Pepper and Tomato Soup … WASH YOUR HANDS
- Pre-heat oven to 220c/gas 8/AGA roasting oven
- Place the peppers, tomatoes, onions and garlic in a roasting tin, drizzle with the olive oil and balsamic vinegar, sugar and a good pinch of sea salt and black pepper, sprinkle over the basil and roast for 30-40 minutes until starting to char at the edges.
- Remove the roasting tin from the oven, and carefully tip into a large saucepan, add the stock and bring to the boil.
- Simmer gently for 20 minutes, whizz in a liquidizer, check the seasoning and serve with crusty bread.