Soup recipes

Ingredients

(Serves 4)

800g fresh tomatoes, each cut into six
1 red pepper, seeded and cut into large chunks
2 garlic cloves, chopped
3tbs olive oil
1 litre vegetable stock
1 bunch basil

Method

Preheat the oven to 180. Put the chunks of tomatoes and pepper into a roasting tin. Scatter over the garlic and pour over the olive oil. Roast for 45 minutes until the tomatoes are soft and the skin a bit charred.

Put the vegetables into a saucepan and pour over the (hot) stock. Add the basil leaves and bring to the boil. Cook for a few minutes, then allow to cool before blending.

Puree the soup with a handheld blender or in batches in a food processor.

Serve drizzled with olive oil and with toasted rounds of sourdough bread.

Note: This soup can also be served chilled, in which case make it in the morning if you are eating it at night.