Roasted red pepper and tomato soup

2 red peppers, roughly chopped
2 ripe tomatoes, quartered
2 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
2 tbsp tomato purée
Freshly ground pepper
900ml vegetable stock
1 tbsp torn fresh basil leaves

1. Preheat the oven to 190°C.
2. Arrange the pepper halves and tomatoes on a roasting tray, cut side up.
3. Drizzle with 1 tbsp of the olive oil.
4. Roast in the oven for 20-25 minutes.
5. Heat the rest of the oil in a saucepan over a medium heat.
6. Add the onion and the garlic and heat for 5 minutes, stirring occasionally until softened.
7. Add peppers, tomatoes, tomato purée and stock, bring to the boil.
8. Reduce the heat and simmer for 10-15 minutes until slightly reduced.
9. Add the basil and blitz**.
10. Ladle the soup into a bowl and serve. Left overs can be stored in the fridge for 3 days or in the freezer for 3 months.

Chef's Tip: This soup goes really well with low protein bread sticks or add some cooked Loprofin Pasta for a more substantial meal.