Recipe Spicy Roasted Tomatoes and Red Bell Pepper Soup

Ingredients

5 large tomatoes, quartered

10-20 cherry tomatoes, halved

2 large red bell peppers, seeded and quartered

2 red chilies

2 red onions, peeled and quartered

5-6 large garlic cloves, unpeeled

Extra-virgin oil

750ml - 1 l vegetable stock

Fine grain sea salt

Freshly cracked black pepper

Good pinch of smoked paprika powder

Crema di Balsamico (optional)

Method:

Pre-heat the oven to 200 degrees C. Rub two baking sheets with olive oil.
In a mixing bowl mix together the tomatoes, bell peppers, chilies, onions and garlic with a generous drizzle of olive olive oil, a good sprinkle of sea salt and cracked black pepper.

Divide the mixture between the two baking sheets and bake in the oven, rotating top to bottom about halfway, for approx. 30-45 minutes.

Keep an eye on the vegetables as they begin to brown. As each oven works differently you might have to take them out before the stated time.
About half way through the baking time give the vegetables a mix to allow for even cooking. Basically you want to try and extract some of the liquid found in the vegetables and get them to caramelize so that their natural sweetness is released.
Take the sheets out and peel the garlic, then throw all the ingredients in a large bowl, blender or food processor, add the stock and purée according to your desired consistency. I like mine thick with a bit of chunks in them.
Pour the soup into a pot and gently bring to a boil to heat through, sprinkle with some smoked paprika powder and taste for seasoning.
Serve in bowls with a drizzle of creme di balsamico (if using).
Serving tips: I love serving simple grilled cheese sandwiches with this. Take a few slices of whole grain toast and cover with your favorite cheese. Place another toast slice. Heat some olive oil in a pan and gently roast the sandwich until the cheese melts. Together with a salad this is one gorgeous meal!