Roasted tomato and red pepper soup

Ingredients:

• 3 peppers, roughly chopped
• 4 large vine tomatoes, halved
• 1 celery stalk, roughly chopped
• coarse sea salt & pepper
• 1 tbsp tomato purée
• 1 litres of hot water (or vegetable bouillon)
• 1/2 tsp garlic puree
• 1/2 tsp onion granules
• olive oil

Preparation:

Preheat the oven to 190 C. Line baking tray with baking parchment, arrange chopped peppers and tomatoes on the tray, season with coarse sea salt and sprinkle with olive oil. Bake in preheated oven for 25 minutes. When peppers and tomatoes are ready, add them to the soup maker with celery, tomato puree, garlic puree, onion granules, season with pepper. Pour in hot water (or bouillon) up to 1.2-litre mark. Place the lid on the soup maker, plug it in press “MODE” to select “SMOOTH” option, then press “SELECT”. On the screen you should now see 21 minutes. At some point around 10th minute it start whizzing up the soup so don’t be afraid if you hear blender like noise 🙂 When it’s ready machine will bleep few times. Serve soup hot with fresh bread or sprinkle with grated vintage cheddar cheese.