Roasted Vegetable Soup
1kg/2¼lb ripe tomatoes, halved
2 onions, quartered
1 fennel bulb, sliced
4 garlic cloves
3 carrots, thickly sliced
3 red or yellow (bell) peppers, seeded and cut into chunks
4 tbsp olive oil
750ml/1¼ pints/3 cups passata
1 tsp sugar
grated zest and juice of 1 lime
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the tomatoes, onions, fennel, whole garlic cloves, carrots and red or yellow peppers in two roasting pans. Drizzle the oil over and roast in the oven for 1 hour, turning occasionally, until the vegetables are tender and the skins are charred.
3 Blitz the roasted vegetables and passata in a blender or food processor until smooth. Season to taste with salt and pepper and stir in the sugar, lime zest and juice. Cover and chill in the refrigerator.
4 Ladle the soup into chilled bowls and serve immediately.