Roasted bell pepper tomato soup

Name: roasted bell pepper tomato soup
Total time: 15 min
Yield: 4
Ingredients: 1 kilogram tomato; 2 Red pepper; 2 Red onion; 2 clove garlic; 4 tablespoon olive oil; 500 milliliters vegetable stock; cayenne pepper; cream; arugula

Ingredients

1 kilogram tomato
2 Red pepper
2 Red onion
2 clove garlic
4 tablespoon olive oil

500 milliliters vegetable stock
Cayenne pepper
Cream
Arugula

Directions

Preheat the oven to 220ºC.
Place the tomatoes, peppers, red onions and garlic on a baking tray and drizzle with the olive oil and a pinch of salt.
Roast the vegetables for about 20 minutes in the oven and let cool.
Squeeze the cloves of garlic from the peel and scoop the roasted vegetables with the moisture in the vegetable stock. Bring to boil.
Puree to a smooth soup and season with salt and (cayenne) pepper.
Garnish for serving with cream and some rocket, for example in the form of a reindeer.