Deliciously creamy and rich this gorgeous Tomato and Roasted Red Pepper Soup is easy to prepare and full of flavour. And FINALLY I have found a way to make tomato soup without having to remove the skins!
Preheat your oven to 220C / 200C / gas mark 7 / 425F.
Place the tomatoes, peppers, onions, garlic, oil, salt and pepper in a large roasting tray and toss to coat the vegetables evenly in the oil, salt and pepper. Arrange everything in a single layer and place in your preheated oven.
Roast the veggies for 30 minutes, then remove from the oven and tip into your blender along with the basil and mascarpone. Blend, using the fruit and veg setting for 1min 30 secs, or until smooth.
Serve with warm homemade bread.
(1)To make this vegan or dairy free , either add in about 100ml coconut milk or add in a handful of cashew nuts and a splash of water to get the consistency right, and blitz until smooth. (2) If you are using a different blender try 1-2 minutes on high and check the consistency, continue blitzing until smooth. Depending on which blender you use, you may find you need to sieve your soup in order to achieve a perfectly smooth consistency.Nutrition information is approximate and meant as a guideline only.