Roasted tomato and red pepper soup

• porsi: Serves 4

Bahan-bahan

4 ripe tomatoes, chopped into wedges

3 garlic cloves

1/2 a large onion, chopped into wedges

1 red pepper, deseeded and sliced

1 red chilli, deseeded and halved

2 tbsp olive oil

Salt and black pepper

1/2 tsp dried oregano

2 x 400g tins of whole plum tomatoes

240ml vegetable stock

4 tbsp tomato purée

120mI fresh milk

To serve:

Fresh basil, chopped

Mozzarella in caroza

Petunjuk

1 Preheat the oven to 180C/160C fan/gas mark 4.

2 Place the tomatoes, garlic, onion, pepper and chilli on a rimmed baking tray. Drizzle with olive oil, season generously with salt and black pepper and sprinkle with the oregano. Toss to coat. Roast for 40-45 minutes, or until the veggies are tender and lightly browned. Remove from the oven and set aside.

3 In a large pot over a medium-high heat, place the roasted vegetables with all of their juices, along with the stock, tomato purée and the tinned tomatoes. Add another pinch of salt and pepper, stir and bring to a low boil.

4 Reduce the heat and simmer for 10 minutes. Use a food processor or stick blender to purée the soup until smooth.

5 Return to the pot and add the milk. Cook for 8-10 minutes longer over a medium-low heat. Garnish with basil, if desired, and serve with Mozzarella in carrozza.