Roast Tomato Soup

Serves 4
Ingredients
2 Red peppers
2 Beefsteak tomatoes
2 Tins of chopped tomatoes
2 Carrots
2 Red onions
700ml water
4 Tablespoons Olive oil
Fresh oregano and basil
Dried oregano and basil
Cracked Black Pepper to taste

Method

1. Preheat the oven to 200 degrees and line a baking tray with parchment paper.
2. Chop the tomatoes and peppers in half. Remove the seeds and the stalk from the peppers. Then place the on the baking tray with their skins facing upwards. Roast them for around 30 minutes. Leave to cool, still on the baking tray.
3. Fry the onion and carrots in the olive oil using a large saucepan.
4. Remove the skin from the peppers and tomatoes. Put the flesh into the saucepan.
5. Pour the water and the tins of tomatoes into the pan. Put the dried herbs and pepper into the soup.
6. Bring to the boil and simmer until the carrots are tender.
7. Blitz the soup with the fresh herbs in a food processor or blender. Return to the hob and ensure the soup is war.
8. Serve immediately with finely grated cheddar cheese on the top. This dish can be frozen.