Roasted Tomato and Red Pepper Soup with White Beans

• 1.5kgripe tomatoes, halved
• 4red peppers, cut into chunks
• 2onions, cut into wedges
• 2carrots, sliced
• 1garlic bulb, about 40 g cloves before peeling, separated and left in their skins
• 4 tbspolive oil
• 3 x 400gtins cannellini beans, drained and rinsed
• 1.2litres hot vegetable stock
• 2 tbspbalsamic vinegar
• 30 gbasil leaves, torn
• fine salt
• black pepper
• 8thick slices sourdough, about 50 g each

Method

1. 1Heat the oven to 200C fan. Spread the tomatoes, peppers, onions, carrots and garlic cloves over your largest roasting tray, or two if they do not fit in a single layer. Toss with 3 tablespoons of the olive oil, a teaspoon of salt and plenty of pepper.
2. 2Roast for 40 minutes, turning everything once halfway, until the tomatoes have collapsed and the peppers and onions are charred at the edges. The char is the flavour, so do not pull the tray early.
3. 3Squeeze the softened garlic from its skins and discard the skins. Transfer all the roasted vegetables and tray juices to a large saucepan with the drained beans and stock. Blend until smooth with a stick blender, keeping its head submerged to prevent splashes.
4. 4Heat the blended soup gently, stirring, until piping hot throughout. Stir in the balsamic vinegar and most of the torn basil. Taste and adjust salt and black pepper. Add a little water if too thick.
5. 5Toast the sourdough and drizzle with the last of the olive oil. Serve the soup with the rest of the basil torn over and the toast alongside.
6. 6Cool the rest within 2 hours and freeze flat in bags for up to 3 months. Reheat on the hob, stirring, until piping hot, with a splash of water if it has thickened.

Per serving

kcal

376

protein

16.2g

fibre

12.4g

carbs

58.4g

fat

8.5g