Roasted Red Pepper and Onion Soup

 

Ingredients

• 1 red pepper

• 1 red onion

• 1 clove of garlic (skin on) - or up to three cloves if you like the taste.

• 1 tablespoon of olive oil

• 1 teaspoon of dried oregano (or increase to taste)

• 1 teaspoon of sugar

• 1.5 pints of vegetable stock

• 1 14oz can of chopped tinned tomatoes

• 1 tablespoon of tomato puree

 

Method

• Heat oven to 220C

• Chop the red pepper and onion then place int oven along with the garlic and roast with the oregano and oil until edges are just starting to blacken.

• Place everything into a saucepan (squeeze the garlic out of skins), add the tomato and puree and stock and simmer for 20 minutes.

• Season to taste, then liquidise.