850g ripe tomatoes (halved or quartered depending on the size)
1 large red onion (cut into chunky slices)
3 red peppers (deseeded and cut into chunky pieces)
8 cloves garlic (left whole in their skins)
Generous coating of virgin olive oil
500ml vegetable stock
Chilli infused olive oil
Preheat the oven to 220C In a baking tray add the tomatoes, red peppers, onion and garlic; generously coat olive oil. Season it well with sea salt and black pepper. Mix it all around with your hands so that it is evenly coated.
Bake in the oven for about 30-35 minutes until the vegetables are roasted and look slightly charred.
Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out of the skin and discard skin.
Boil the stock and add some chilli infused oil to it, and then add the vegetables and garlic
Puree with a hand blender to your preferred texture
Serve in bowl with a dash of chilli oil, basil to garnish.
Roasted Red Pepper & Tomato Soup