Roasted pepper & tomato soup

My mom makes an awesome roasted tomato & pepper soup but I did it the other way around. Why? Because my grocer had an awesome deal on those tiny snack peppers and I didn't know what to do with them anymore. So this was an easy way make something tasty and get rid of them at the same time ;)

I used yellow snack peppers, but basically you can use any sweet pepper except for the green one. They aren't as sweet and make for a icky colored soup. 

My mom uses fresh ones but I went for the easy way and used canned tomatoes. If you do decide to use fresh tomatoes just cut them up and roast them together with the peppers. 

I like adding some macaroni pasta to make it a bit more filling. A sprinkle of fresh basil leaves can be very yummie too. But even without add-ons it's a lovely light soup. 

Ingredients:

• 1 medium onion
• 3 cloves of garlic
• 500 g sweet peppers
• 300 g canned tomatoes 
• 600 ml stock
• Freshly ground pepper
• Salt
• Sugar

Directions:

1. Preheat oven at 200 C.
2. Deseed the peppers and cut in half.
   Roughly cut the onion and crush the garlic with the skin.
   Arrange veggies on a baking tray and sprinkle with olive oil. Season with freshly ground pepper and salt.
3. Place tray in oven and roast for about 15 minutes. Flip and stir veggies and roast for another 15 minutes.
4. Remove the skin from the garlic and place in a pot together with the tomatoes and stock.
   Bring to a boil and continue cooking at medium heat for about 30 minutes. 
5. Now turn of heat and purée soup with a stick blender. 
6. Next press trough a sieve getting rid of all the leftover chunky or stringy bits. 
7. Season to taste with the salt and sugar and serve with a spoon of yoghurt or cream.