RECIPES TO NOURISH LIFE
Serves 4 | Prep: 15 minutes · Cook: 40 minutes
Ingredients
- 800 g ripe tomatoes, halved
- 2 red bell peppers, deseeded
- 1 red onion, quartered
- 3 garlic cloves
- 2 tbsp olive oil
- 500 ml vegetable stock
- 1 generous handful fresh basil
- Salt and freshly ground pepper
- 1 tsp balsamic vinegar, optional
Preparation
- Preheat the oven to 210°C (410°F). Spread the tomatoes, peppers, onion and garlic over a baking tray. Drizzle with olive oil and season.
- Roast for 30–35 minutes, until the vegetables are tender and lightly caramelized.
- Transfer the roasted vegetables to a saucepan with the stock. Blend until smooth.
- Warm gently, adjust the seasoning and stir in the fresh basil just before serving. Finish with balsamic vinegar, if desired.
Chef Marie’s Note
Roasting concentrates the vegetables’ natural sweetness. For an especially silky texture, pass the blended soup through a fine sieve.