A quick and easy soup with little invested time & effort. Hearty and wholesome; a soup to tickle your tastebuds on any day of the year.
Serves 4 – 6
1 kg cherry tomatoes, washed
2 red onions, peeled and cut into 8
2 red peppers, washed and cut into chunks
2 tablespoons olive oil
a teaspoon of coarse salt
1/2 cup sundried tomatoes (in oil variety)
Heat oven to 200 degrees C.
Place all the ingredients (EXCEPT sundried tomatoes) in a roasting tin. Roast for approx 40 minutes until partly caramelised.
Add sundried tomatoes & blend in liquidiser or food processor until smooth.
Liquid will be thick. Add 300ml vegetable stock.
Serve with crispy, fried rosemary. (optional)