With winter days around 22C (71F) you would think soup was the last thing on my mind. Summer or winter, I love my soups. I especially love my soups when paired with a toasted cheese sandwich for lunch. I wasn't going to post this, until one of my Project 365 buddies asked for it.
I don't use a recipe for soup, rather I just make it up as I go.
For this, set the oven at 180C.
In a baking dish place 3 red bell peppers (chopped into halves and seeds removed), 1 onion halved, 3 cloves garlic (unpeeled, but remove skins after baked), 1 carrot (cut into chunks), a couple of sticks celery. *
Roast for about 1 hour until vegetables are soft.
Remove from oven and throw the vegetables into the blender or Thermomix. Add about a cup of water and 1 teaspoon vegeta stock and blitz until smooth. Add milk or cream to achieve the right consistency and blend.
I have served it with a spoon of sour cream and a sprinkle of edible soil.
*UPDATE: I forgot to include the following step in the recipe. Drizzle vegetables with olive oil and sprinkle a little salt over before placing in the oven to roast.