Thursday, 19 August 2010

Tomato and red pepper soup

Chicken soup for the soul, tomato soup for the ill? 
I'm not sure if there's more comfort in a can of Heinz or in your own, but this one's definitely tastier!
It takes about 20 minutes of your time in the kitchen. 

Halve, tomatoes, red peppers, onion and garlic bulbs and drizzle with olive oil, salt and pepper. 
Once roasted and the edges start to blacken (this means it's sweetening) pop into a saucepan with a pint or two of chicken or veg stock, once simmered for 15 minutes, whizz up with some fresh basil and you've got a silky smooth and scrummy soup.