Albert's Soup

Prep Time: 5 – 10 minutes

Cook time: 20 – 30 minutes

Serves: 4 – 6

Description
We call this Albert's soup because my husband's work colleague, Albert, told us about it, but it has become a real favourite here. As simple as this soup sounds, it really doesn't need any enhancement! This recipe is also very easy to scale up or down.

Ingredients

 * 3 – 4 red bell peppers (however many you like)
 * 6 plum tomatoes (an equal amount to the peppers)
 * 3 cups of Fridge-cleaner Vegetable Stock (or your favourite stock)
 * romano cheese, thinly sliced (a slice or 2 per bowl)
 * (optional) garlic
 * (optional) basil, julienned

Directions

 * 1) Half the tomatoes
 * 2) Place face up on a roasting pan along with whole pepper (and garlic if you are using any)
 * 3) Roast until the either the peppers or the tomatoes start becoming blackened
 * 4) Remove from the oven
 * 5) Remove the skins from the tomatoes and peppers
 * 6) Purée along with any juice from the roasting process and the stock
 * 7) Add salt and pepper to taste
 * 8) Heat the soup if necessary (my husband insisted on this step)
 * 9) Serve with a slice of romano cheese in each bowl and (optionally) some julienned basil