For me the autumn and winter months is all about the variety soups I can make, and this a household favourite. Super easy but takes a little time.
8 Large tomatoes on the vine, skinned and halved
4 Large red peppers, deseeded and halved
1 Large red onion, quartered
2 tablespoons olive oil
salt and pepper
1 tsp caster sugar
1 tsp sundried tomato paste
1 litre of vegetable stock
1 clove garlic, finely chopped
1 tbsp basil
1 medium white onion, finely chopped
- preheat the oven to 190C.
- Place the red peppers skin side up on a baking tray, along with the tomatoes cut side up, and the onion cut side up. Drizzle over 1 tablespoon of olive oil, salt and pepper, the caster sugar and basil.
- Roast in the oven for 1 hour.
- Heat the remaining oil in the pan with the white onion and garlic and cook on low for 15 minutes. Do not allow to brown.
- Add the peppers, red onion and tomato and stock then cover and bring to the boil.
- Blend until smooth, add the sundried tomato paste.
- Garnish with basil.
-Deborah & Charlotte DOAF x