Roast Red Pepper & Tomato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre heat oven to 200 C/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender

Step 2

Meanwhile melt down the butter in a large par ver a medium heat and saute the chopped celer for 4-5 mins. Not too hot, don't burn the butter

Step 3

Make up the vegetable stock adding the tomata puree, sundried tomato paste & the chilli flakes, Mix well and then add to the sauteed celery. Remove from the heat.

Step 4

When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum omtoes. Place back on to a low to medium hea" & using a hand blender blend until the soup is smooth.

Step 5

Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment