Roasted Red Pepper and Tomato Soup

6 tomatoes quartered
4 red peppers halved
1 large onion diced
3-4 garlic cloves, peeled
300ml chicken or veg stock
salt & pepper
Fresh basil

1.Add the prepared veg skin side up to a roasting tin sprayed with frylight, (I usually just fry the onions of gently in a pan sprayed with frylight as I find it easier).

2.Spray a bit of frylight on top of the ingredients add salt and pepper and place some fresh basil on top. Roast at 180 for about 50 mins or until the pepper skins blacken a bit. (Remove the onions after about 25/30 minutes if you are not doing them separately)When the tomatoes and peppers are done, allow to cool slightly and remove the skins. (If you place the peppers in a plastic food bag and leave them to cool, the skin comes away easier).

3.Make up about 300 ml of a good veg/chicken stock.Add all the ingredients to a pan with the stock and simmer for about 15 minutes.

4.Let it cool slightly then blend with a stick blender until smooth.Reheat and season to taste and serve with a swirl of fat free natural yoghurt and some freshly ground black pepper.


* For a little extra kick, add a chilli, sliced in half when roasting the other veg.


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