This Roasted Tomato & Red Pepper Soup is light but packed full of flavour. It is perfect for a light lunch and even better served with some crusty bread!
Heat the oven to 180ºC (fan assisted 200ºC non fan). Chop up the peppers and tomatoes and add to an oven proof dish along with the garlic cloves, salt, pepper and basil.
Lightly spray with oil and roast in the oven for 30 minutes.
If you are using a soup maker, add the roasted vegetables to the soup maker making sure you remove the skins from the garlic cloves. Add the stock and milk and set to smooth where it will cook for around 20 minutes.
If you don't have a soup maker, add the roasted vegetables to a large pan along with the stock and milk. Bring to the boil and then let simmer for 15-20 minutes before blending the soup.
Whichever method you use, before serving pass the soup through a fine sieve. This removes any tomato seeds and skin. Reheat the soup for a couple of minutes in a pan to make sure it is piping hot before serving.