Yes it’s summer but I don’t care, I love this soup. This is a soup you can drink all year around. It is so full of goodness. The roasted vegetables give it such a great flavour. The foundation of this great soup is my organic vegetable stock which is already loaded with nutrients. May I suggest you make a large batch and freeze.
1 Red onion (chop 1/2 finely and cut other 1/2 in chunks) and 1/2 white onion diced finely
3 Medium tomatoes
1 Red pepper cut into large pieces
1/2 Green pepper cut into large pieces
2 cloves of garlic chopped
700 ml Vegetable stock
1 Small can of chopped tomatoes
Drizzle of olive oil
Drizzle of raw honey
Sea salt and black pepper
Bunch of fresh basil
Turn oven on to 180 degrees C. Cut tomatoes in half, add peppers, chopped red onion chunks and drizzle with a little olive oil and a little drizzle of raw honey. Roast for 30 minutes until slightly charred around the edges. Meanwhile sauté finely diced onions and garlic for about 8 minutes until soft. Add roasted vegetables, vegetable stock. Bring to boil and simmer for 30 minutes. Place in blender and add large handful of fresh basil. Blend until almost smooth but a little chunky. Season to taste. Serve and enjoy.