Roasted Tomato & Red Pepper Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop your tomatoes, peppers, onion & garlic & pop into a baking dish with the olive oil, balsamic vinegar, oregano, paprika, salt, pepper and chilli flakes.

Step 2

Bake at 200°C for 45-60 mins.

Step 3

Add everything to a pot, squeeze in your garlic (it's hot!). Stir in the tomato purée and cook for 1-2 mins then add 500ml vegetable stock & simmer for 10 mins.

Step 4

Add the fresh basil and blend until smooth. Stir through the double cream and season to taste. If your tomatoes are a little acidic, add a tiny bit of sugar.