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!
