This is a very sweet soup – when you taste it you’ll be amazed you have not included any sugar. Keep any leftovers for a pasta sauce – simply reduce the mixture by cooking for a while longer and add more chilli flakes to liven it up a bit.
Ingredients (serves 4)
4 red peppers (deseeded)
6 ripe tomatoes
2 red onions
2 sticks of celery
3 cloves of garlic
Salt and pepper
400mls vegetable stock
½ tsp chilli flakes
Balsamic glaze (to serve – optional)
Halve the peppers and tomatoes, quarter the onions and put in a baking tray with a good glug of oil and the garlic cloves (whole). Bake in the oven for about 30 minutes – give them a stir every now and then to make sure they don’t burn.
While this is cooking, fry the celery in a pan in some oil. When this is cooked, reduce the heat and add the finely sliced carrot.
Once the baked peppers, tomatoes, onions and garlic are cooked, take out of the oven. Squeeze the roasted garlic out of its skin into the pan before adding the rest of the roasted vegetables (and any juices). Add about ¾ of the vegetable stock, chilli flakes and seasoning. With a blender, blend the mixture until it is a nice smooth texture. If it is too thick, add the remaining vegetable stock or a bit more water until it is too your liking.
When you have put it into serving bowls, marble in some thickened balsamic glaze on top to add a bit more sweetness.