Roasted Red Pepper and Tomato Soup

Set the oven to 180’C

Toss the peppers, onions and garlic in the olive oil and roast for 30-40 minutes

One removed, put in a pan with all the other ingredients and simmer for 15 minutes. Blend until smooth and then push through a colander, leaving you with a smooth and shiny soup.

Return to the heat and season to taste.

To serve I melted some goats cheese with some milk and herbs and drizzled on top of the soup. It also goes fantastically with my ‘Home-Baked Roasted Tomato and Onion Bread Recipe’