Roasted Tomato and Red Pepper Soup

I've been making this soup for so long that I was surprised when I realised that I hadn't shared the recipe before now. It perfectly combines tomato and red pepper, with the flavours intensified thanks to the roasting process, and what's more it's so easy to make.

Three great health benefits: boosts immunity, good source of antioxidants, beneficial for eye health

Serves 2

Ingredients:
6 tomatoes (400g), roughly chopped into 1/6ths
2 red bell peppers (300g), de-seeded and roughly chopped
1 clove garlic, peeled but left whole
Sea salt & black pepper
3 tbsp olive oil
500ml vegetable stock
Sprigs of basil leaves, to serve

Method:
1) Preheat the oven to 180 degrees C
2) Place the tomatoes and red pepper, along with the garlic, in a roasting tin. Season with salt & pepper and drizzle with the olive oil. Roast for approximately 40 minutes, turning halfway through the cooking time. Remove and set aside to cool.
3) Place the roasted vegetables, along with any of the oil, into a blender and add the vegetable stock. Blend until smooth.
4) Reheat to serve and sprinkle with the fresh basil.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats