Roasted Red Pepper Soup

Ingredients

• 4 cups vegetable stockNutrition
• 2 tsps sugarNutrition
• 1 tbsp chopped fresh basilNutrition
• 2 tbsps olive oilNutrition
• 1 clove garlic, crushedNutrition
• 1 medium onion choppedNutrition
• 8 tomatoes skinned & halvedNutrition
• 6 medium red peppers halved & deseededNutrition

Directions

1. 1Place the peppers skin side up, and the tomatoes, cut side up in a roasting tin.
2. 2Drizzle with 2 teaspoons of olive oil, sprinkle with sugar and basil.
3. 3Season and roast for 1 hour at 190 °C (375 °F).
4. 4Meanwhile, gently cook the onion and garlic in remaining oil, cover for 15 minutes.
5. 5Add contents of roasting tin and stock, cover and bring to the boil.
6. 6Cool and puree. Season and serve either warm or chilled, sprinkle with basil.
7. 7Note: based on a recipe that was served at Posh & Becks wedding breakfast.

Nutrition per serving

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