pre-heat the oven to 220C.
in a tray place some tomatoes (as little or many as you like, any shapes, sizes or colours) that have been pricked (so they don’t explode in the oven), cut or tear some red Bell peppers, season with salt and Herbes de Provence (or some thyme), some quartered onions (red or white), drizzle some olive oil over the top and toss so that the tomatoes and peppers are nicely coated.
roast for about 30 minutes.
transfer to a blender (or use a hand-blender), add a little bit of good quality vegetable stock (a little more if you like your soup thinner) and some pepper. blend until smooth (or leave some chunks if you prefer).
chop some basil (or parsley or coriander) and add as a final touch.
another version of this soup using a few shortcut ingredients with a Mexican twist :
one white onion or half a bunch of spring onions
a few peppers (mixture of red bell peppers, yellow peppers, green peppers, sweet red peppers, chillies… )
half a jar of roasted red peppers
the stalks of a small bunch of coriander
a couple of cloves of garlic
a couple of cans of chopped tomatoes
a mug of rice
set a pan on medium to high heat and leave for a few minutes until nice and hot, add a splash of olive oil and then add the chopped onion or spring onions. add a pinch of salt and cook for a few minutes until translucent. add the chopped peppers, coriander stalks and minced garlic and cook for about 10 minutes. add the roasted red peppers, rice and the chopped tomatoes. fill the now empty cans with water (or vegetable stock). put a lid on, turn the heat down to low/medium and let it gently simmer for about 20 minutes. make sure the rice is nice and tender. blend until smooth.
you can either eat this soup whilst still hot or let it cool down and freeze it.
recipe idea from Jamie Oliver’s 15 minute meals (thank you for the coriander stalks and rice tip).