Roasted red pepper soup

⏱ Prep 10 min · Cook 30 min❄ Freezes up to 3 months

Portions:

Ingredients

Tomatoes, halved400g

Red onion, quartered1

Bell pepper, roughly chopped2

Olive oil2 tbsp

Garlic cloves, bashed in their skins2

Red wine vinegar1 tbsp

1.Heat the oven to 200°C (180°C fan) / gas 6.
2.Put the halved tomatoes, quartered onion and chopped peppers in a roasting tin, toss with the olive oil and season with salt and pepper. Nestle in the garlic cloves.
3.Roast for 25-30 minutes, until all the veg has softened and slightly caramelised.
4.Squeeze the garlic cloves out of their skins into the tin and discard the skins.
5.Mix the red wine vinegar into the tin, then blend everything with a stick or bullet blender, adding enough water to loosen to your preferred consistency (about 150ml).
6.Leave to cool, then divide between freezer containers and freeze.

1.Reheat gently in a pan or the microwave, stirring occasionally, until piping hot throughout.
2.Taste for seasoning, then ladle into bowls to serve.