2 red peppers
2 red onions
8 vine tomatoes, halved
3 cloves garlic, unpeeled
2 tbsp olive oil
500-700ml vegetable stock, depending on how thick you like your soup to be!
Handful fresh basil leaves, torn
- Preheat the oven to 200C/fan 180C/Gas 6. Cut the peppers in half, scoop out the seeds and cut the flesh into small chunks. Peel the onions, halve and cut into similarly sized pieces to the peppers. Put the onions, peppers, tomatoes and garlic into a roasting dish. Drizzle with oil and roast for 35 minutes or until all the vegetables are cooked.
- Squeeze the garlic out of it's skin. Put the vegetables and garlic into a food processor and add the stock. Puree until smooth. Pour into a saucepan and heat for 5 minutes or until warmed through. Divide between 4 bowls and scatter fresh basil leaves over.
Source - The Co-Operative Membership Magazine.