Pepper and tomato soup

Ingredients for 6 servings:

• 1 kg tomatoes (egg), juicy, halved
• 2 large red bell peppers, halved and pitted
• 1 onion(s), peeled and quartered
• 3 sprigs of dill, tied together, plus more for garnish
• 1 piece(s) orange peel
• 1 orange(s), juice
• 600 ml vegetable stock
• salt and pepper
• ½ tbsp vinegar (red wine)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Ripe, juicy tomatoes and sweet bell peppers are roasted to add flavor to this soup. Fresh dill and orange add to the flavor.

Preheat the oven to 230°C. Place the tomatoes, bell peppers, and onion quarters cut-side up on a baking sheet. Roast in the oven for about 20-25 minutes, until the edges are browned. Transfer the grilled vegetables to a large pot. Add the dill, orange zest and juice, and broth. Season with salt and pepper, and bring to a boil. Reduce the heat, partially cover, and simmer gently for 25 minutes. Remove the dill bunch, puree all the other ingredients, and strain through a sieve to remove any seeds and skins. Return the soup to the pot and return to the heat. Add the vinegar and season again if desired. Ladle into soup bowls, garnish with dill, and serve with crusty ciabatta bread.