Light Roasted Tomato and Red Pepper Soup with basil, a delicious homemade recipe to comfort you no matter the season. It might be simple, but the flavours are fantastic. Healthy, easy to make, and better than any store-bought soup
Preheat the oven to 200 degrees C. (390 Fahrenheit).
Cut the tomatoes in quarters and place them on a roasting tray along the red peppers.
Roast for 45 minutes or until the skin of the peppers is charred and soft, and the tomatoes are roasted.
Remove the skin of the peppers, then add them to the pan together with the roasted tomatoes.
Add the vegetable stock and stir. then leave to cook for about 5 minutes.
Add half of the tablespoon of chopped basil, and season well with salt and pepper.
Transfer to a bowl and serve hot with some cream.