Roasted Red Onion, Red Pepper & Tomato Soup with Rosemary
- 2 red bell peppers washed, core and seeds removed
- 2 red onions skin removed, quartered
- 6 large tomatoes washed, halved
- 2 cloves garlic
- 4 tbsp olive oil
- 4 sprigs fresh rosemary
- 1.5 litres vegetable stock
- 2 tbsp dried oregano
- pinch sea salt & pepper
Preheat the oven to 180 degrees.
Place the peppers, onions, garlic, rosemary and tomatoes in a large baking tray, cover with the olive oil and place in the oven for 30 mins.
Remove the tray from the oven and transfer the roasted ingredients to a large pan.
Add the stock, seasoning and oregano.
Bring to the boil and simmer for 5 mins.
Turn off the heat.
Use a hand blender to blend the soup until smooth.