Roasted tomato and red pepper soup with shortbread | Dean's Recipes

Ingredients

• 600g fresh tomatoes
• 2-3 red peppers, de-seeded
• 1 onion, peeled
• 2 garlic cloves, peeled & chopped
• 3 tbsp olive oil
• 1 tsp demerara sugar
• 1 tbsp balsamic vinegar
• 1 litre vegetable stock (approx)
• small bunch fresh basil
• salt & freshly ground black pepper