Ingredients
- 4 red peppers
- 300 g cherry tomatoes
- 1 garlic bulb
- 2 tbsp olive oil
- Salt
- Pepper
- 75 ml cream or soy/oat cream
- Fresh basil
Instructions
- Preheat the oven to 220°C/200°C fan.
- Roughly cut the red peppers and remove the seeds. Cut the whole garlic bulb in half and put it into an ovenproof dish with the cut side facing down. Add the red pepper and tomatoes, drizzle with olive oil and mix well.
- Roast in the oven for 45 minutes.
- Let the vegetables cool slightly and remove the skin from the red peppers. (Optional: save some of the roasted peppers as a topping for the soup). Squeeze the garlic cloves out of the skin and put all the vegetables, along with the cream (or a cream alternative), into a food processor. Mix until smooth and season with salt and pepper.
- Garnish with fresh basil and sliced roasted red peppers.
Recipe & Picture: Liz Sinner
