This is a cracker of a soup. I would even consider this as a starter for a dinner party, which I rarely do.
It was very well received at the cafe and is simplicity itself.
Serves 6
preheat the oven to 180o
8 large tomatoes
4 red peppers
12 cloves of garlic, peeled
1 large white onion, peeled
8 tbs olive oil
1 1/2 litre of veg stock ( I use veg bouillon)
100ml of double cream
1 tsp sea salt
Line a roasting tin with greaseproof paper. Place all the veg on the tray, pour over the oil onto the veg, sprinkle with the salt and roast for forty minutes.
Heat the vegetable stock in a saucepan, add the garlic and simmer for ten minutes about half an hour after the vegetables have been roasting. Remove the tray from the oven, take the stalks off the peppers and place everything into the stock. Simmer on a low heat for twenty minutes.
Pour in the cream and blitz the soup till it’s smooth and velvety.
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