Roast tomato and pepper soup
Ingredients
1. 3 medium tomatoes
2. 1 tablespoon olive oil
3. 1 red pepper
4. 1 small onion
5. 2 cloves garlic
6. 300ml vegetable stock
7. 1 teaspoon sugar (very important)
8. 1 teaspoon chooped, fresh herbs (basil, parsley, thyme rosemary)
9. thin of chopped tamatoes
Method
Preheat oven to 200C/ Fan 190C/ Gas mark 6
1. Wash, halve and deseed pepper, cut into quaters and place on a baking tin. Peel Garlic, add to.
2. Cut tomatoes in quaters, add to pepper, dry roast in hot oven, turning occasionally untill begining to brown. This should take 15-20 minutes.
3. Dice onion, saute in olive oil untill just pale golden. Add the roast vegetables, sugar, chopped tamatoes and stock , half the fresh herbs salt and pepper. Bring to the boil and simmer for 15 minutes.
4. Blend to a smooth puree. Pass thrugh a sieve to remove the skins and seeds.
5. If the soup is to thick and a litle water and bring back to the boil in the rinsed saucepan. Stir in the fresh herbs or sprinkle on top with some cream.
6. Serve
Note: if you just want to make tamatoe soup you follow the same steps only sautee the vegetables instead of roasting and do not and the pepper.