Come in from the cold to a warming bowl of Roast Red Pepper Soup. I always find it amazing when a few ingredients can make a delicious cosy meal, such is the case with this soup. Definitely worth a try on these cool November days!

Serves 4

INGREDIENTS

5 Red Peppers

2 Red Onions

1 Tin Chopped Tomatoes

1 Teaspoon Garlic Granules

1 Teaspoon Smoked Paprika

1 Teaspoon Soft Brown Sugar

Salt and Pepper to Taste

METHOD

Preheat your oven to 180°C.

Roughly slice the red peppers and onions. Place on a baking tray with a slosh of olive oil. Put into the oven for approximately 30 minutes.

Take out of the oven and transfer to a pan on the stove top.

Add in the tin of chopped tomatoes, the garlic, smoked paprika, sugar, salt and pepper.

Bring the pan to a boil, then drop the temperature of the stove and leave the pan to simmer for approximately 10 minutes.

Transfer the mixture to a blender or using a hand blender, blend the mixture until smooth.

Serve warm and enjoy!