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Roasted Tomato and Red Pepper Soup

A silky, sweet roasted soup that keeps well for lunches.

Ingredients

• 800 g tomatoes
• 3 red peppers
• 1 onion
• 4 garlic cloves
• 2 tbsp olive oil
• 1 tsp dried oregano
• 600 ml vegetable stock

Method

1. Heat the oven to 200C (180C fan). Quarter the tomatoes and onion. Deseed the peppers and cut them into chunks. Peel the garlic but leave the cloves whole.
2. Spread the veg and garlic on a large roasting tray. Drizzle with the oil, sprinkle with the oregano and season with salt and pepper.
3. Roast for 35 minutes, until soft and lightly charred.
4. Tip everything into a large pan with the stock.
5. Bring to a simmer and cook for 5 minutes.
6. Blend until smooth.
7. Taste and season with salt and pepper, then serve.