Roasted Pepper Soup

• (from Nigella's website)
• 800 grams tomatoes (preferrably left to ripen in a sunny kitchen and then halved or quartered depending on the size, or left whole if cherry tomatoes)
• 1 large red onion (cut into chunky slices)
• 2 red peppers (deseeded and cut into chunky pieces)
• 6 cloves garlic (left whole in skins)
• olive oil (a generous drizzle) (Fry light)
• sea salt
• black pepper
• 500 ml vegetable stock
• tabasco (a few dashes, to taste)

Method

1. Preheat the oven to 200C
2. Add the tomatoes, red peppers, onion and garlic to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands.
3. Bake for about 30-45 minutes until the veg are sweet and just slighly charred
4. Bring the stock to the boil and add the Worcestershire and tabasco sauces
5. Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skinsAdd the rest of the vegetables
6. Puree using a hand blender, but not too smooth - a bit of texture is very nice here.