Peppers when roasted become deliciously sweet and this soup definitely takes on this flavour after the peppers have been roasted in the oven until softened. To give it a little spice I’ve added a chilli to this, but it’s not required.

The photo here has been taken straight from the pot after simmering for an hour and may be a little blurred, as the steam got onto my lens! Oops!

Ingredients:

• 3 medium peppers/ capsicums, seeds removed (one green and two red)
• 2 gloves garlic, diced
• 1 brown onion, diced
• 2 tsp basil leaves dried
• 1 can tomatoes diced
• 1 tab chicken stock, vegetable
• 3-4 cups water
• 1 chilli, diced
• salt and pepper for seasoning
• 2 tbs olive oil

Instructions:

1. Preheat oven to 180 degrees celsius.
2. Place peppers in tray with 1 tbs olive oil and salt.
3. Once the oil is heated through, add the garlic, 1 tsp basil leaves and cloves stirring and cook until peppers have softened.
4. Meanwhile, saute the onions in the remaining oil, seasoning with salt, pepper and remaining basil.
5. Onces the onions have softened, add the stock with water.
6. Add the pepper mixture and simmer for 45 mins.
7. Vitamise the peppers to thicken the sauce and season to your taste.