1lb/480g tomatoes, peeled and chopped (or 14oz/420g canned tomatoes)
2 red peppers
4 teaspoons/20 ml olive or vegetable oil
1 large onion, chopped
1.5 pints/900 ml vegetable stock
salt and freshly ground black pepper
1. Preheat the grill. Grill the peppers until the skins begin to blacken and peel away. Place them on a plate, cover with a damp cloth and leave for 5 minutes. Peel, deseed and chop the peppers.
2. Heat the oil in a large saucepan. Add the onion and saute it for about 2 minutes. Add the peppers anc cook for about 3 minutes more, stirring frequently.
3. Add the tomatoes and stock. Bring to the boil and then reduce the heat. Cover and simmer for about 15 minutes.
4. Blend the soup in a liquidiser or a food processor. Return to the pan and reheat gently. Taste and season with salt and pepper (if liked).
Serve with warm, fresh vegan bread
Soup = 105 calories per serving