This is a suprisingly complex soup, using basil, roasted tomatoes and roasted garlic. The roasted garlic and soy sauce darken the soup, so it isn’t as vibrant but is very tasty all the same. Totally syn free too, so enjoy to your hearts content.
6 large yellow peppers, halved and deseeded
10 plum tomatoes, halved
6 garlic cloves
2 tbsp light soy sauce
A small bunch of fresh basil
300 mL vegetable stock, made up as per instructions
1. Preheat the oven to 200°C.
2. Place the halved cut down on a baking tray and roast for 15 minutes.
3. To the roasting tray add the tomatoes and garlic cloves and roast for an additional 30 minutes.
4. Remove the baking tray and place the still hot peppers in a sandwich/ zip lock back for 5 minutes. This will make removing the skin from the peppers really easy as the condesation will have loosened the skin.
5. Place the skinless peppers, basil, spy sauce and roasted tomatoes in a large pan with the stock and carefully pop the garlic cloves from the skins into the soup.
6. Bring to boil, then remove from the heat.
7. Blend the soup using a stick blender and season to taste. Serve immediately.