Roasted Pepper Soup

A very easy to prepare recipe that is great for lunch with some good bread and cheese. From BBC Good Food Magazine.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 6  red bell peppers, cut in half and seeds removed
• 2  red onions, peeled and roughly chopped
• 2  garlic cloves, peeled
• 3  sprigs fresh thyme, leaves removed
• 1  large potato, peeled and cubed (Use a sweet potato if preferred)
• 2  tablespoons olive oil
•  salt
•  ground black pepper
• 600  ml water
• 3  tablespoons ketchup

Directions

1. Put the vegetables into a large roasting pan, along with the thyme leaves.
2. Drizzle with the olive oil and season to taste with salt and pepper.
3. Roast in a 450 degree F oven for 20 minutes or until tender.
4. Put the vegetable mixture into a food processor along with the water and ketchup.
5. Pulse until smooth.
6. Strain if you like, then chill.
7. To serve, microwave in heatproof bowls on high for 2 minutes, or bring to a boil in a pan on the stove.