Tomato and roast pepper summer soup

Ingredients:

4 large red peppers

4 large beef tomatoes

2 onions chopped

700ml vegetable stock

Basil oil to serve

Fresh basil leaves for finishing

Pepper for seasoning

French baguette to serve

Method:

Preheat the oven to 220°C

Halve the peppers length ways and place face down on oiled baking tray

Season with pepper to taste and roast for 50 minutes

Fifteen minutes before the end of roasting, add the tomatoes

Meanwhile cook the onion in the saucepan with a little of the stock, until the onion has softened

Take the vegetables out of the oven and leave to cool

Peel the skin off and add to the onion pan, along with the rest of the stock and add seasoning

Bring to the boil and then simmer for 5 minutes

Liquidise the soup and serve with a drizzle of basil oil, fresh basil and French baguette on the side