Roast Pepper Soup

I made this recently to use up a few bell peppers that were getting a bit past it and totally fell in love. The perfect soup for a rainy summers day, the flavours are fresh and light while remaining hearty and warming. This recipe makes two generous bowl-fuls.

Ingredients:

4 bell peppers
6 medium carrots
2 large onions
2 tbsp tomato puree
1 tin tomatoes
2 tsp mix herbs
2 tbsp olive oil
salt and pepper to taste

Method:

Preheat your oven to around 180 degrees fan or 200 degrees non-fan. Roughly chop the onions, peppers and carrots and place in a roasting dish with the olive oil, herbs and a generous amount of salt and pepper. Mix these together well ensuring everything is evenly coated and place in the oven for 20-30 minutes until the carrots are soft and everything is just starting to caramelize stirring regularly to ensure nothing burns.

Allow everything to cool a little before spooning into a food processor with the tinned tomatoes and tomato puree. Whizz everything up to your desired consistency ( I personally like a slightly thicker soup) adding water or stock to thin if needed.

Pour your soup into a large pan and simmer for 15-20 minutes to allow the flavours to develop and it to warm through. Serve with a good slap of crusty bread for sheer bliss.