Spicy Roast Tomato & Yellow Pepper Soup

(If you don't like it spicy, lose the chillies! )

Ingredients: (serves 4)

1 kg of vine tomatoes, size doesn't really matter in this case! (Better if you've grown them yourself though!)

3 yellow peppers (again get growing)

1 Large onion (same again!)

3 fresh chillies (or not)

A pint of good quality veg stock - (I use swiss veg bouillion)

A few drizzles of olive oil

A drizzle of balsamic vinegar

Pesto optional to garnish

Salt and pepper

Method:

Place all the tomatoes roughly chopped onion, and roughly chopped peppers in a large oven roasting dish. Finely chop the chilli and sprinkle over the top.. at this point do not rub your eye!! It hurts!

Drizzle the whole thing with generous splash of olive oil, and a few spots of balsamic vinegar, season with salt and pepper.

Place in a pre-heated oven at 180 degrees for about 30 mins. After 15 minutes check the dish and give veg a shake and stir to ensure even roasting.

Prepare stock by adding a pint of boiling water to 3 teaspoons of stock and stir.
Once veg has started to brown on top and tomatoes begin to release all their juices, add all this to a large pan. Add the stock, and stir together over a very low heat.

Blend the mixture using a hand blender if poss.. much easier than moving it into a liquidiser.. keep stirring and blending to a level to suit you! Then it's all done!

Very nice served with a drizzle of home made pesto on top and a leaf of fresh basil.