Tomato Soup
- 10 large tomatoes
- 6 medium tomatoes
- 2 red peppers
- 8 garlic cloves
- Handful of fresh basil
- 1 vegetable stock cube
- 600ml water
- Olive oil
Preheat the stove or oven to 200C. Peel the garlic cloves and cut all the tomatoes in half. Roughly chop the peppers.
Add the tomatoes, peppers, garlic, and a drizzle of olive oil to a large baking tray or roasting tin. Season with salt & pepper.
Roast in the oven for 25 minutes.
By this point the the juices from the tomato should run freely in the pan, pour into a large pot, along with 600ml of vegetable stock.
Bring to a boil and simmer for 5 minutes.
Add a little fresh basil and stir through. Sprinkle more salt & pepper over the soup if you feel it is necessary.
Finally, I recommend using a handheld blender to blitz the soup until it is smooth.