Ingredients

Steps

• Preheat the oven to 220°C.
• Place tomatoes and pepper into a roasting tin and drizzle with olive oil.
• Season with salt and pepper then roast for 45 minutes until soft and lightly blackened.
• Add vegetable stock and basil leaves to the tin.
• Bring to a boil on the hob and cook for 2 minutes.
• Cool the mixture, reserve a quarter of the vegetables, and blend the rest until smooth.
• Chop the reserved vegetables and season the blended soup.
• Chill the soup in the fridge for 30 minutes.
• Serve soup in bowls topped with chopped vegetables, toasted bread, and olive oil.