< Roast tomato soup

Yield: 4 ppl

Time: 2 hours

Ingredients

• 1 red onion chopped in quarters
• 2 bags big tomatoes, cut in quarters
• 2 bags small tomatoes, halved
• 1 red pepper, chopped
• 2 cloves, chopped roughly
• 1 T chilli
• 1 T Italian herbs
• 1 tin tomatoes
• S&P
• Sugar

Method

• Preheat oven to 180 degrees.
• Add all veg to a baking tray and roast until soft (about 45 mins), turn every now and then.
• Once roasted, add all roasted veg to a big pot, tinned tomato and blend with hand blender until smooth.
• Taste and add S&P and sugar to taste.
• Allow to heat through.
• Serve with fresh bread.