With the arrival of some decidedly wintery weather, how about a simple, tomato and red pepper soup to cheer and warm you up? Perfect for lunch with a crisp green salad or as filling snack.
10 small or 5 larger vine ripened tomatoes
2 cloves garlic (I cheated with lazy garlic!)
1 small onion
1 large red pepper
1 tbsp extra virgin olive oil
1 tin chopped tomatoes
1/2 pint veggie stock
1/4 pint almond milk
Sea salt & black pepper to taste
Chilli flakes (optional)
Fresh basil to serve
Pre-heat the oven to 180 degrees C. Halve or quarter your tomatoes, core, de-seed and slice the pepper into even sized pieces and slice the onion into chunks. Spread all the veggies including the garlic on a baking sheet and drizzle with about a tablespoon of olive oil. Season with sea-salt and black pepper to taste. Place in the oven for around 30 mins until soft and lightly browned. Remove and set aside. In a saucepan heat tinned tomatoes and veggie stock until gently simmering. Add in the roasted veggies and continue to simmer for around 10 minutes. Remove from the heat and use hand blender or processor to blend to your preferred consistency (for chunkier soup take out some veggies and add back in after blending). Return soup to saucepan and add almond milk and chilli flakes if you are using them to spice it up. Heat through to reach a gentle simmer for around five minutes. Serve with some fresh basil.