Roasted Red Pepper Soup

Ingrédients

• 2 cuillères à café sugar
• 1 cuillère à soupe chopped fresh basil
• 2 cuillères à soupe olive oil
• 1 gousse garlic, crushed
• 1 moyenne onion chopped
• 8 tomatoes skinned & halved
• 6 moyennes red peppers halved & deseeded
• 4 cups vegetable stock

Directives

1. Place the peppers skin side up, and the tomatoes, cut side up in a roasting tin.
2. Drizzle with 2 teaspoons of olive oil, sprinkle with sugar and basil.
3. Season and roast for 1 hour at 190 °C (375 °F).
4. Meanwhile, gently cook the onion and garlic in remaining oil, cover for 15 minutes.
5. Add contents of roasting tin and stock, cover and bring to the boil.
6. Cool and puree. Season and serve either warm or chilled, sprinkle with basil.
7. Note: based on a recipe that was served at Posh & Becks wedding breakfast.