Tomato and roasted bell pepper soup

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Tomato and roasted bell pepper soup



Blanch and skin 5 medium size tomatoes.....grind to a puree with a 2 inch piece of ginger...bring to a boil with salt
Chop a red bell pepper a bulb if garlic and two small onions.....season the vegetables with olive oil and half a tsp of mixed herbs roast in the oven until skins are charred.....grind to a puree and add into the tomato puree
Bring to a boil and simmer for 5 minutes
Serve hot with a dollop of light cream cheese and toasted bread or croutons

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