Recipe : Roasted Red Pepper and Tomato Soup
3 red pepper
4 plum tomatoes
1 large onion
5 cloves of garlic
350ml vegetable or chicken stock
1 tablespoon tomato purée
Salt and black pepper
2 tablespoons chopped parsley
1) Preheat the oven to 200°C. Cut peppers and onion half. Place on a baking tray cut-side down, check along with the whole tomatoes and garlic. Cook for 30 minutes or until tender.
2) Leave vegetables to cool then peel, pills discarding the skins. Blend the vegetables along with half the stock until smooth.
3) Return to the pan and add the remaining stock along with the tomato purée, stirring continuously to combine. Bring to the boil and cook until heated through. Season with salt and pepper to taste. Garnish with parsley just before serving.