15medium vine ripened tomatoesquartered and seeds removed
3large red pepperscapsicum, de-seeded and roughly chopped
1teaspoondried marjoram
1teaspoondried oregano
Handful of fresh basil leaves
Salt and pepper to season
Natural yogurt/Creme Fraiche to serveoptional
Instructions
Pre-heat oven to 200 degrees C. Fill kettle and boil.
Place the chopped tomatoes and peppers onto two separate trays, drizzle each tray with 2 tablespoon olive oil and season well. Place in the oven and bake for 30 minutes or until edges start to blacken.
Whilst the tomatoes and peppers are in the oven; heat up 2 tablespoon oil in a large pan, add the onions and fry slowly until soft. Add the garlic, dried herbs and stir. Once cooked, add the tomatoes and peppers to the onions along with all the cooking juices. Mix together well and add around 250ml of hot water from the kettle. Bring to the boil and then remove from the heat.
Transfer the vegetables and all juices to a blender or use an electric hand blender to create a smooth soup. Add more water if the soup appears to thick (should coat the back of a spoon. Tear up the basil leave, add to the soup and briefly blend again.
Finally, pass the soup through a sieve to achieve a lovely smooth finish - use the back of a spoon to ensure all the soup is pushed through the sieve. - Get as much through as possible so to not take away any flavour. Reheat slightly if necessary (but don't boil). Season if required and serve.
Soup can be stored in the fridge for 5-7 days or if you want to keep it for longer; transfer to a container and freeze.