Roasted Pepper Soup

Ingredients

• 2 x yellow red bell pepper
• 150 g cherry tomatoes
• 3 x shallots
• 2 clove garlic
• 2 tbsp olive oil
• 1 tsp chili flakes
• 2 handful fresh basil
• 5 dl vegetable bouillon
• 2 x red bell pepper

Method

1. Preheat the oven to 200 degrees C.
2. Cut the bell peppers in two and remove the core and stem. Peel the shallots and cut in two. Spread the bell peppers and shallots out on a baking tray. Add cherry tomatoes, garlic, olive oil, chili flakes, 1/2 of the basil. Flavor with salt and pepper. Bake in the oven for approx. 40 minutes.
3. Add the roasted veggies to a pot. Add warm vegetable stock and 1/2 of the basil. Blend with an immersion blender until smooth. Serve the soup with some pesto, creme fraiche and a grilled cheese for the ultimate comfort food. Enjoy!