Tomato, Red Pepper and Chilli Soup

A Wonderful winter warmer..

Serves 7-8

Method

Pre heat oven to 200 degrees

  1. cut tomatoes in half and place cut side up on a baking tray. sprinkle with olive oil, thyme, sliced garlic, basil and seasoning (or just use garlic infused oil if in a rush).  Put in oven for about 30 mins, or until roasted.
  2. Slice onions and garlic and saute in sauce pan until soft.
  3. Add red peppers and chilli’s and saute for another 5 mins, then add the tinned tomatoes, sugar and stock. simmer for about 15 mins.
  4. Add roasted tomatoes, season.
  5. Liquify, add water if too thick.
  6. Serve with creme fraiche and pesto

Shopping List

  • about 10 tomatoes
  • 2 onions
  • 2 cloves of garlic
  • 4 red peppers, cut and deseeded
  • 2 chilli's, finely chopped
  • 2 tins good quality tinned tomatoes
  • 500ml stock
  • 1 tbsp sugar
  • creme fraiche
  • home made pesto - jarred pesto doesn't cut it, but you could use the stuff you get in the deli section of supermarkets