Roasted Tomato and Red Pepper Soup

• 6 beef tomatoes (approx. 1.2kg)
• 2 red bell peppers
• 3 medium carrots
• 3 clove of garlic, skins on, crushed
• 300 ml vegetable stock
• 1/2 tbsp basil
• 1 olive oil for drizzling

1. Pre-heat an oven to 220c / 200c fan.
2. Chop all the veg roughly and tip onto a roasting tray.
3. Add the garlic and mix around.
4. Season and drizzle olive oil over the veg and place in the oven for 20-25mins.
5. Remove the tray, mix around and cook for a further 15-20mins.
6. Place some of the veg in a blender and tip in the stock to blend.
7. Gradually add the rest of the veg until it's all blended.
8. Add the basil.
9. Allow to either cool and freeze or place in a saucepan and heat till piping hot.

beef tomatoes, red bell peppers, carrots, clove of garlic, vegetable stock, basil, olive oil

Taken from cookpad.com/us/recipes/336003-roasted-tomato-and-red-pepper-soup (may not work)