Roasted Tomato and Red Pepper Soup

A delicious and easy soup to get you started this soup season!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your over to 200 fan.

Step 2

Cut the tomatoes and red onions into quarters and place on a baking tray.

Step 3

Top and tail the peppers, remove the core and cut into quarters and place these on the baking tray.

Step 4

Cut the tops off the garlic heads and lay on tinfoil, drizzle with olive oil, cover and place on the baking tray.

Step 5

Drizzle the vegetables with olive oil and sprinkle with salt and pepper.

Step 6

Place the baking tray of veg and garlic into the oven for approximately 30 minutes.

Step 7

Once the veg and garlic is cooked add it into a pot with the veg stock, tomato purée and Italian herbs and simmer for 10 minutes.

Step 8

Blend until smooth, serve with your favourite toppings or bread and enjoy!