Roasted Tomato & Red Pepper Soup

Name: Roasted Tomato & Red Pepper Soup
Prep time: 5 min
Total time: 45 min
Ingredients: 500g cherry tomatoes; rinsed; 2 red peppers; deseeded & cut into quarters; 1 large red pepper; cut into quarters; 1 head garlic; cut in half horizontally; 2-3 sprigs fresh thyme; Olive oil; Salt & pepper; 500ml Carols Vegetable Stock

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Ingredients

500g cherry tomatoes, rinsed
2 red peppers, deseeded & cut into quarters
1 large red pepper, cut into quarters
1 head garlic, cut in half horizontally
2-3 sprigs fresh thyme
Olive oil
Salt & pepper
500ml Carols Vegetable Stock

Instructions

Pre-heat oven to 200°C / 180°C fan assisted.
Arrange tomatoes, peppers and onion on a large roasting tray, place sprigs of thyme on top. Drizzle with olive oil and toss to coat. Sprinkle with salt.
Roast until vegetables are tender, 30-45 minutes. Once roasted, discard the thyme.
Bring Carols Vegetable Stock to a boil in a large pot then spoon in the roasted tomatoes, peppers and onion. Squeeze out the softened garlic cloves and add to the pot. Season lightly with salt and pepper.
Use a stick blender to blend until smooth, alternatively, spoon into a heat resistant food processor or blender jug to blend.
Taste for seasoning and add more salt and pepper if needed.
Serve hot with a drizzle of olive oil and some toasted seeds.