1red or yellow peppernot green as they make soup very bitter
500 - 750mlstockhomemade or made up with stock cube
Salt and pepper if desired
Halve the tomatoes and chop the pepper and pop in the oven at 180C for 30 minutes. I didn't use any oil but you can drizzle with oil if you wish.
Chop onion and carrots.
Place all the veg into a saucepan and add the stock and salt and pepper.
Bring to the boil and simmer for 30 minutes.
Blend to a smooth consistency. Add more water at this stage if the soup is too thick. Sometimes depending on the tomatoes used the soup can be a bit bitter, taste at this stage and add a spoon or two of brown sugar to sweeten if necessary.
Serve with a sprig of parsley and brown bread or crackers.