Roast Tomato and Bell Pepper Soup

6 Portions

Ingredients

1.5 kg Very ripe tomatoes cut in half

2 Red bell peppers seeded and roughly chopped

2 lrg Onions roughly chopped

6 clv Garlic crushed

3 tbsp Tomato puree

3 tbsp Olive oil

1 tsp Fresh thyme leaves

6 spgs Parsley

1 Handful fresh basil leaves

Sugar to taste

Seasoning

Flat leaf parsley and single cream to finish

Method

1. Pre-heat the oven to 200/C and place the tomatoes peppers onions garlic

tomato puree and oil in a roasting tray and bake for 1 hour stirring

occasionally until the vegetables are soft and the skins of the peppers have

blackened slightly.

2. Remove the roasting tin from the oven and blitz in a processor and pass

through a fine chinois.

3. Place the thyme parsley and basil in the blender with a little of the soup

and blitz for 15 seconds and stir this into the soup correct the consistency

of the soup with a little stock or water then season with the sugar salt and

pepper.

4. Reheat at service and finish with the flat leaf parsley and single cream.