Roasted tomato and red pepper soup
Reminder and disclaimer – I’m not a particularly good cook, so follow this recipe with a degree of caution and a lot of common sense. Good luck! If your dish turns out great, then I’ll take all the credit. If not… well, you had been warned!
12 tomatoes - if they've overripe, that's fine
2 red peppers - deseeded
1/2 clove garlic or a sprinkling of garlic granules
1 vegetable or chicken stock cube
drizzle of olive oil
salt and pepper to taste
1. Chop tomatoes, onions and peppers and place on a baking tray
2. Drizzle the olive oil over them, add the garlic clove (if using) or sprinkle with the garlic granules, and season with salt and pepper. Pop in a hot oven until everything goes soft and a bit brown at the edges (notice I'm being very technical here)
3. When done, remove from oven and throw into a saucepan along with the stock cubes and water, bring to boil and simmer for about 20 mins.
4. Blend. You may need to add some additional water at this stage, and you'll also need to check your seasoning
That's it. Easy-peasy.