Roast Red Pepper & Tomato Soup
Ingredients
- 3 red peppers
- 1 tin chopped tomatoes
- 1 onion, chopped
- 2 garlic cloves, crushed
- 800 ml vegetable stock
How to preprare
- Roast the red peppers for 20 minutes, then peel and roughly chop.
- Add the peppers, chopped tomatoes, onion, garlic, and vegetable stock to a saucepan.
- Bring to a boil, then simmer for 15 minutes.
- Blitz until smooth and serve hot.
Note
Add chilli flakes for extra heat.
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