Roasted Tomato and Pepper Soup

Ingredients

Tomatoes 3

Red bell pepper 2

Tomato juice 350 ml

Rosemary

Ground black pepper to taste

Salt 1 pinch

Olive oil

Preheat oven to 180°C. Make cross-shaped cuts in the tomatoes and cut the peppers in half. Place the vegetables on a baking sheet, drizzle with olive oil, and push the rosemary right into the cuts. Bake for 20-25 minutes; if the tomatoes are slightly charred, that's okay.

Peel the tomatoes and discard the rosemary. Puree the vegetables in a blender until smooth. Add a glass of tomato juice to the puree. Bring to a boil, reduce heat to low, and simmer for about 6 minutes. Season with salt and pepper, and add 4-5 tablespoons of olive oil.

If you prefer a thinner consistency, add water and tomato juice.

Enjoy!