600g fresh tomatoes
2-3 red peppers, de-seeded
1 onion, peeled
2 garlic cloves, peeled & chopped
3 tbsp olive oil
1 tsp demerara sugar
1 tbsp balsamic vinega
1 litre vegetable stock (approx)
small bunch fresh basil
salt & freshly ground black pepper
Dean's Extra Mature Cheddar & Chilli Bites to serve
Follow The Steps
Pre-heat the oven to 200degC.
Cut the tomatoes, peppers and onion into large chunks and place on a large baking sheet, add the chopped garlic.
Drizzle over the olive oil and stir through, coating the vegetables evenly.
Season with a little salt and lots of freshly ground black pepper.
Place in the pre-heated oven to roast for 20-25 minutes or until the vegetables start to brown at the edges.
Remove the tray from the oven and tip the vegetables into a large soup pan - add most of the vegetable stock (reserve a little to add later if the soup is too thick), followed by the sugar and balsamic vinegar.
Bring to simmering point, cover the pan with a lid and leave to simmer for five minutes, then blend to a smooth consistency with a stick blender.
Roughly chop the basil leaves (reserving a few for garnish) and stir through.
Add the remaining stock if required and check the seasoning.
Serve the soup in warmed bowls with a few basil leaves scattered over - add some Dean's Extra Mature Cheese & Chilli Bites on the side.