Roasted Pepper Tomato Soup with Wholegrain Bread

Ingredients

• 4 red bell peppers
• 8 ripe tomatoes
• 2 onions
• 4 cloves of garlic
• 1 liter vegetable broth
• 4 tablespoons olive oil
•  Salt and pepper to taste
• 1 bunch of fresh basil
• 8 slices of wholegrain bread

Instructions

1. 1 Preheat the oven to 200 degrees Celsius.
2. 2 Cut the bell peppers, tomatoes, onions, and garlic into large pieces.
3. 3 Place the vegetables in a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25 minutes.
4. 4 Remove the vegetables from the oven and puree them together with the vegetable broth in a large soup pot.
5. 5 Bring the soup to a boil and let it simmer gently for 10 minutes.
6. 6 Cut the wholegrain bread into thick slices and toast them in a toaster or under the grill.
7. 7 Serve the soup with the toasted bread and garnish with fresh basil.