Roast tomato and red pepper soup with basil

Name: Roast tomato and red pepper soup with basil
Total time: 55 min
Cuisine: Italian
Ingredients: 800g ripe tomatoes, halved; 2 red peppers, deseeded and chunked; 3 tbsp garlic infused oil; 1 tsp dried oregano; 500ml water; 1 tsp salt; 1 tsp sugar; 15g fresh basil leaves

Sweet roasted tomatoes and peppers blitzed with basil into a deep red soup that tastes slow cooked.

Time55 mins
LevelEasy
Costabout £0.78 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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800 gripe tomatoeshalved
2red peppersdeseeded and chunked
3 tbspgarlic infused oil
1 tspdried oregano
500 mlwater
1 tspsalt
1 tspsugar
15 gfresh basil leaves

Method

1
Heat the oven to 200°C (180°C fan). Put the tomatoes and peppers on a large tray with the garlic infused oil, oregano, salt and sugar. Toss well.
2
Roast for 35 minutes until soft, with browned edges and a sweet smell.
35 min
3
Tip everything into a pan with the water and bring to a simmer for 5 minutes.
5 min
4
Add most of the basil and blend until smooth. Pass through a sieve if you want it extra silky.
5
Serve in warm bowls with the rest of the basil torn on top.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.