Vegan Roasted Red Pepper and Tomato Soup

4 standard portions

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Ingredients

• 3 medium sized sweet red bell peppers
• 6 large tomatoes
• 4 tbsp olive oil
• 1 medium onion (chopped)
• 4 garlic cloves (minced)
• 2 large carrots (chopped (or 2 medium ones))
• 2 celery stalks (chopped)
• 2 ½ cups of vegetable stock ((590ml))
• 7 large fresh basil leaves (or 1tbsp of dried basil)
• black pepper and pink salt to taste

Method

1. Preheat the oven to gas mark 4 or 180C/356F
2. Line a roasting pan with parchment paper, now arrange the chopped bell peppers and tomatoes on the pan before coating with 2 tbsp of olive oil
3. Proceed to roast in the oven for 20-25 minutes or until slightly charred..
4. In a medium sized saucepan pour in the other 2tbsp of oil then begin to saute the onion and garlic until translucent on medium heat
5. Add the carrots and celery to the saucepan, cook for a further 2-3 minutes, be sure to stir throughout the given time.
6. Pour the stock into the pan along with the roasted tomatoes, bell peppers and continue to cook for a few minutes.
7. Transfer the contents of the saucepan into a blender (or use an immersion stick) with the fresh basil leaves or dried basil, then blend until smooth.
8. Return to the pan to heat (unless using a machine like the Vitamix which heats the soup) then serve accordingly
9. Do a taste test and add black pepper and pink salt to taste.