I make at least 2 soups a week. One of my favourites is tomato and red pepper.
Use 12 ripe tomatoes- on the vi ne are nicer
1 pointed red pepper- they're sweeter
1 onion
1 veg stock cube
Pepper
Basil - fresh is nicer added near the end but if you use dried add it as you cook in the pan
2tbsp tomato purée - optional
Cut the tomatoes in half and place cut side down on a roasting tray
Peel and cut the onion into chunks and put on the tray
Cut and desired the pepper and put in the tray
Roast the veg for 30-40 mins on 180. This intensified the natural sweetness of the veg
Cool slightly then pull the skins off the tomatoes
Place all veg in a casserole dish/large pan with dried basil and pepper
Add the stick cube and enough water to cover
Bring to the boil, then simmer for 20-30 mins
If you add the tomatoe purée it adds a depth to the flavour. But the soup is yummy without
Blitz till smooth with a hand blender in the pan
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