Roasted Tomato Soup with Sourdough Toast

Bell Pepper Plum Tomatoes Brown Onion Garlic Clove Vegetable Stock Sourdough
  • Step 1.

    Preheat the oven to 200°C/400°F/Gas Mark 6.

  • Step 2.

    Cut the peppers into quarters, halve the plum tomatoes, and peel and quarter the onions.

  • Step 3.

    Arrange the vegetables on a baking tray and roast in the oven for 30 minutes.

  • Step 4.

    Remove the roasted vegetables from the oven and transfer to a food processor. Add 3 tablespoons of water and blend until smooth.

  • Step 5.

    Pour the mixture into a saucepan along with the vegetable stock.

  • Step 6.

    Bring to the boil, then reduce the heat and simmer for 15 minutes.

  • Step 7.

    Serve with sourdough toast.