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Alright, don’t linger, let’s task this roasted tomato and red pepper soup menu with 7 substances which are surely easy to find, and we have to process them at the very least through 6 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients for Roasted Tomato and Red Pepper Soup:

1. Give 6 - beef tomatoes (approx. 1.2kg)
2. Take 2 red bell peppers
3. Prepare 3 medium carrots
4. Give 3 clove of garlic, skins on, crushed
5. You need 300 ml for vegetable stock
6. Give 1/2 tbsp for basil
7. Provide 1 for olive oil for drizzling

Roasted Tomato and Red Pepper Soup how to cook:

1. Pre-heat an oven to 220°c / 200°c fan.
2. Chop all the veg roughly and tip onto a roasting tray.
3. Add the garlic and mix around. Season and drizzle olive oil over the veg and place in the oven for 20-25mins.
4. Remove the tray, mix around and cook for a further 15-20mins.
5. Place some of the veg in a blender and tip in the stock to blend. Gradually add the rest of the veg until it's all blended.
6. Add the basil. Allow to either cool and freeze or place in a saucepan and heat till piping hot.

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