Tomato Soup

Adapted recipe from the book Yummy Supper by Erin Scott which i won in Magda's giveway - My little expat kitchen .

 ingredients

• 3 tomatoes
• 300gr cocktail tomatoes
• 250gr cherry tomatoes
• 1 yellow bell pepper
• 1 red bell pepper
• 1/2 cup fresh basil leaves
• 1/3 cup olive oil
• salt
• pepper
• pumpkin seeds
• sour cream

instructions

Preheat oven to 200C.
Cut peppers in half and remove seeds.
Place tomatoes, peppers, basil leaves in a roasting pan. 
Pour the olive oil over the veggies and season with 1-2 tsp salt and pepper.

Roast the veggies for 40 minutes.
Let them cook and puree them in a blender.

Garnish with pumpkin seeds, fresh basil and if you like add a Tbsp of sour cream.