Roast pepper and tomato soup

I've seen  similar recipes to this one, but I've added pepper to my version.

 It's so easy!

Put five tomatoes, and one pepper in a roasting tray with olive oil and two cloves of garlic (no need to chop). Roast the tomato and peppers until the skin falls off easily and they are tender. After you've taken them out of the oven, leave to cool, but use the olive oil you roasted them in to fry some onions and fresh chili in a saucepan. Once these are soft, add a tin of tomatoes, a veggie stock cube and some water. Peel the pepper and tomatoes, chop roughly and add along with the garlic to the pan. Let it boil until the consistency is thick,  then blitz to a smooth soup. I got my hand blender for £4 from Argos, and it makes a big difference to soup (Before this I'd mash the soup with a potato masher..) 

Serve the soup with a cheese sandwich, or a cibatta roll with feta and sweet chili sauce.

Perfect with a cup of tea in winter.