Roast tomato and red pepper soup
Serves: 4
Serves: 4
Heat the oven to 220c/180 Fan/Gas Mark 4
Roast the vine tomatoes, chopped red peppers and the garlic cloves (whole, with skin on) in the olive oil on a baking tray for 20-25 minutes until tender and beginning to wrinkle
When cool enough to handle, squeeze the garlic from its skin into a bowl with the tomatoes and peppers
Add hot chicken or vegetable stock and whizz with a stick blender or in a food processor until smooth. Season to taste and reheat in a saucepan to serve or add to a flask
Serve with Bauli Doriano crackers and a dollop of fresh pesto sauce and a few toasted pine nuts