One thing we absolutely love about soup (besides it being so delicious) is how well it keeps! This roast tomato and red pepper soup is perfect for putting together on a Sunday and freezing for those quick weeknight dinners.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the roast tomato and red pepper soup
1 kg ripe Roma tomatoes, chopped
4 red peppers, seeded and chopped
2 onions, peeled and chopped
3 cloves garlic, peeled
¼ cup olive oil
Salt and pepper
2 cups vegetable stock
Handful basil
Handful origanum
3 sprigs thyme
1 tsp sugar
1 cup cream
For the gremolata
40 g parsley, finely chopped
1 lemon, zested and juiced
1 clove garlic, peeled and crushed
¼ cup olive oil
Salt and pepper

METHOD
For the roast tomato and red pepper soup
1. Preheat oven to 200°C.
2. Place tomatoes, peppers, onions and garlic on a baking tray. Drizzle with oil and sprinkle with salt and pepper. Roast for 30 minutes.
3. Place roast vegetables and all cooking juices in a pot. Add the stock, basil, origanum, thyme and sugar. Simmer over medium heat for 20 minutes.
4. Stir in the cream, then remove from the heat and liquidise the soup. Pour through a sieve for a smoother finish. Season with salt and pepper.
5. Let the soup cool, then store in the fridge for up to 5 days or freeze in portions.
For the gremolata
1. Shake all the ingredients together in a jar. Place in the fridge to infuse.
2. Serve spooned over warm soup straight away or store in the fridge for up to 1 week.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za