Roasted tomato soup

1 large white onion
2 large cloves of garlic
2 tbsp olive oil
1 red or yellow pepper
3 carrots
1 pint vegetable or chicken stock
900g / 2Ib ripe tomatoes

Pre-heat the oven to 200˚C (180˚C for a fan assisted oven). Roughly chop the onion, garlic, pepper, tomatoes and carrots and place in a roasting tin along with the olive oil. Season to taste before placing in the oven to roast for 40 minutes.

Remove the roasted vegetables from the oven and pour in the stock, making sure you get all the flavour that will be stuck to the bottom of the tin.

Pour the whole lot into a food processor or into a Pyrex jug or bowl and blend until smooth. NB You can do this in smaller batches if necessary.

Place in a large pan and reheat gently before ladling into soup bowls and adding a swirl of reduced fat crème fraiche to each. Serve with crusty bread, toasted croutons or crispy bacon bits for a truly delicious autumn lunch or dinner party starter.

nutritional values (approx. per serving)

calories	fat	sat fat	sugars	salt
150	7.7g	1.0g	14.8g	1.0g

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