In the past two weeks I've made this soup about 4 or 5 times, it's delish and so so easy to make! I am obsessed. It takes less that 30 minutes and most of the time you're not involved in the cooking process, simply chuck the veg into the oven, add to some stock and blend! 

Ingredients: (makes one large or two small portions) 

1 red pepper
1 large handful of cherry tomatoes
half an onion
1 small carrot
500ml vegatable stock
1 garlic clove
Olive Oil
Salt & Pepper


Put your oven on high around 200°C and begin prepping your veg. 

Roughly chop the pepper and onion into big chunks, smash the garlic a little (leave the skin on) and grab your cherry tomatoes. Place them all on the baking tray and drizzle with the oil, salt and pepper and give a good mix with your hands making sure everything is coated (a sprinkle a paprika is nice here too) before placing the tray into the oven for 20-25 minutes. 

Dice the carrot and add to a pan with the 500ml of vegetable stock and bubble gently until the carrot is soft. (You could also roast the carrot with the rest but as it's a root vegetable it doesn't always cook in the short amount of time) 

Once the veg is starting to blacken and char you can take them out of the oven. Grab the garlic clove (carefully!) and squeeze it out of its paper into the stock. This next part is optional but I like to get two forks and start peeling off the tomato and pepper skins, they should come away really easy. I like a smooth soup and find the skins often survive the blender so remove most of them if I can but if you're not bothered just tip all of your veg into the stock (make sure you get any of the oily juice from the tray too!)

Next you can take your soup off the heat and let it stop bubbling before either using a stick blender in the pan or pouring the soup VERY slowly and carefully into a blender. Then you simply blend to whatever consistency you like and enjoy!