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Ingredients

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Toss together the onion, peppers, carrot, celery, chilli, thyme, olive oil and some seasoning in a roasting tin. Roast for 30 mins, then add the garlic. Roast for a further 10 mins or until tender. Add the tomatoes, sugar, stock and milk and return to the oven for 30-40 mins. After this time scoop out the thyme and discard.

  • STEP 2

    Tip all the veg and tomatoes into a blender along with the liquid and blend until smooth. Add the cream and half the basil, then blend again.

  • STEP 3

    Ladle the soup into bowls and finish with extra basil, a drizzle of olive oil and a grinding of black pepper. Serve with crusty bread and butter.

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A star rating of 4.5 out of 5.12 ratings
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