On a cold winters day there is nothing better to come home to than a homemade soup.  It has the warming powers of a cozy hug and once it's been made, it is super fast to heat up and get to from bowl to mouth. When the idea of red pepper soup came to mind it only seemed logical to pair it with tomatoes, as lets be fair they are a match made in heaven.

Method

• Roast the red pepper and onion with half of the mixed herbs and vegetable oil on 180c for about 25 minutes or until crisping at the edges 
• In a large pot place the chopped tomatoes (keep the can), pepper, salt, sugar, garlic powder, oregano and the rest of the mixed herbs, do not turn on yet.
• In the chopped tomato can add the vegetable stock and 400ml of boring water. Once the vegetable stock has dissolved add it to the pot and bring to a boil
• Once boiled, turn down and add the roasted red pepper and onion. Using a soup blended, blend until smooth. 
• Tip: I like to place clingfilm on top of the pot with a small hole for the blended to go through to prevent splashing.  
• Once smooth, bring back to the boil and serve or keep in the fridge of freezer for those chilly evening. 

Until next time,

Holly