Tomato and parmesan soup

Serves 4-6

Preparation: 10 min

Cooking: 25 min

250 g cherry tomatoes

30 ml (2 T) oil

1 onion, chopped

2 garlic cloves, chopped

1 chilli, chopped

2 red peppers

2 ml (½ t) paprika

salt and pepper

500 ml (2 c) vegetable stock

handful of grated Parmesan cheese

Preheat the oven to 180 °C.

1 Put the tomatoes on a baking sheet, drizzle the oil over and roast for 15 minutes.

2 Blitz the roast tomatoes, onion, garlic, chilli, red peppers, paprika, salt, pepper, stock and cheese in a blender until smooth.

3 Transfer to a pot and bring to the boil. Reduce the heat and simmer for 10 minutes. Season with salt and pepper if needed and serve.

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