Red Pepper, Tomato and Garlic Soup Recipe

Directions:

1. Preheat the oven to 400°F.
2. Place the peppers, onions, tomatoes and garlic in a large, shallow roasting tin.
3. Pour over 2 tbs of the oil and season with salt and pepper. Roast for 40 minutes, until tender and tinged brown at the edges.
4. Remove from the oven and cool slightly. Peel the skin off the peppers and tomatoes, then roughly chop with the onions; squeeze the garlic flesh out of the skins.
5. Heat the remaining oil in a large pan, add the roasted vegetables, garlic and herbs. Add the broth then cover and simmer for 25 minutes.
6. Remove the thyme, bay leaf and oregano from the pan. Allow the soup to cool slightly, then sieve of puree until smooth. Return to the pan, adjust the seasoning and re-heat gently.
7. Pour the soup into bowls and add a few basil shreds to each one.