Roasted Tomato Basil Soup

• 600 g fleshy, ripe tomatoes, quartered
• 3 onions (350 g), cut into thick slices
• 80 g fresh red peppers, deseeded, cut into strips
• 6 cloves garlic, peeled
• 2 tbs olive oil
• 1 tsp coarse sea salt
• 1 tsp black pepper, ground
• 100-300 ml boiled, hot water
• 15 fresh basil leaves

1. Mix and thoroughly coat tomatoes, onion, red pepper and garlic with olive oil, salt and pepper.
2. Place the vegetables onto a baking tray lined with parchment and bake for 15-20 minutes at 210u0b0C until golden.
3. Transfer the vegetables into the blender, add some water and basil leaves. Blend until smooth. Adjust the consistency by adding more water.
4. Serve with homemade croutons or toasted bread.
5. Easy suggestion: soup is great for freezing. You can increase the amount of vegetables, portion them and freeze after step 2. After defrosting, proceed to step 3

tomatoes, onions, fresh red peppers, garlic, olive oil, salt, black pepper, water, basil

Taken from www.yummly.com/recipe/Roasted-Tomato-Basil-Soup-1873136 (may not work)