Roasted tomato and red pepper soup

For the end of summer, when tomatoes are cheap and very ripe.

Ingredients

• 1.5 kg ripe tomatoes, halved
• 2 red peppers, in strips
• 1 red onion, in wedges
• 1 whole head of garlic
• 3 tbsp olive oil
• 500 ml vegetable stock
• 1 tsp smoked paprika
• A handful of basil
• Salt, pepper, a pinch of sugar

Method

1. Heat the oven to 200 °C. Spread tomatoes, peppers and onion on a large tray, cut side up.
2. Cut the top off the garlic head, drizzle everything with oil, season and roast for 45 minutes.
3. Squeeze the soft garlic out of its skin into a pot. Add the roasted vegetables and all the juices.
4. Pour in the stock and paprika, simmer for 10 minutes, then blend until smooth.
5. Taste: add salt, pepper and a pinch of sugar if the tomatoes were sharp. Finish with torn basil.

Notes

Serve with a spoon of yoghurt and toasted bread. The soup keeps for three months in the freezer.

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