Roasted red pepper and tomato soupRoasted red pepper and tomato soup

Instructions [1] Preheat the oven to 180ºc. Place the tomatoes, red pepper, and red onion chunks in a couple of ovenproof dishes making sure they’re in one layer. [2] Add the garlic cloves, drizzle over the olive oil and add a generous pinch of salt to each dish. [3] Roast in the oven for 35 minutes letting the tomatoes collapse and the peppers caramelise. [4] After 30 minutes, in a large pan, add the vegetable stock, sun-dried tomato paste and dried basil and once the vegetables in the oven have roasted, add these to the pan too. [5] Using a hand blender or blender of choice, blend the mixture until smooth. [6] Add the cream, and give it a good mix before leaving on a low heat whilst you make the croutons and until the soup is hot. [7] Cut the baguette into chunks and place them onto a baking tray. Drizzle over the olive oil, garlic granules, and dried basil and use your hands to coat the bread. [8] Sprinkle over the grated cheese and season with salt. Place in the oven for 8-10 minutes, until the cheese has melted and croutons are crunchy and golden brown. [9] Serve the soup in bowls, drizzling with some additional cream and garnishing with fresh basil and red pepper flakes. [10] Finish by adding the croutons on top. Enjoy!Roasted red pepper and tomato soup was last modified: October 11th, 2022 by Luce Hosier