Roast Tomato and Red Pepper Soup with a Chilli Hit

Ingredients

• 4 medium (about 400g) Tomatoes
• 1 large (about 150g) Red bell pepper
• 1 medium (about 100g) Onion
• 2 cloves Garlic
• 1 tbsp Olive oil
• 1 tsp Sugar
• 1 tbsp Balsamic vinegar
• 1 small or 1/2 tsp flakes Red chilli (fresh or flakes)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 400 ml Vegetable stock

Steps

1. With the oven preheating to 200°C, cut the tomatoes, pepper and onion into chunks.
2. Put the vegetables and garlic on a tray, give them a drizzle of olive oil and sprinkle on sugar, salt and pepper.
3. Roast the vegetables for 25 minutes, finishing when they are soft and slightly caramelised.
4. After transferring the roasted vegetables to a pot, add the balsamic vinegar, chilli and vegetable stock.
5. Once it has simmered for 10 minutes, blend it to a smooth consistency.
6. Before serving hot, taste the soup and adjust the seasoning if needed.