Roast Pepper and Tomato soup

The simplest soup ever as well as one of the most delicious. One day I would like to make this with peppers that I have grown, this year I will have to make do with tomatoes that I have helped grow. I know a slice of goats cheese with this would be delicious, but the soup really doesn't need it. This made enough soup, with freshly baked ciabatta rolls, to feed 2 for lunch.

Ingredients
2-4 red peppers (substitute yellow or orange if necessary)
8 oz tomatoes
1 tbsp chopped basil
olive oil
pinch of sugar
freshly ground salt and pepper
100g / 4oz onion, finely chopped
300ml / 15 fl oz vegetable stock, hot
sprigs of basil, to garnish

Slice peppers in half, place cut side down in roasting tray. Do the same for the tomatoes but place cut side up.

Sprinkle over a pinch of sugar, seasoning and basil. Drizzle over a couple of teaspoons of olive oil.

Roast in preheated oven for 20 minutes at 200ºc


Meanwhile, gently fry the onion with a teaspoon of olive oil in a covered saucepan, until soft.

When vegetables have roasted add to the pan with the hot vegetable stock. Bring to the boil.

Take of the heat and either let cool for a little while and then liquidise in batches in the blender (do not fill more than a third full) or blend in the pan with a stick blender.

Gently reheat, before serving with a sprig of basil.