Roasted Tomato and Red Pepper Soup - Helen Ridgeway Nutrition

Ingredients

• 4-5 large tomatoes ((about 600g))
• 2 large red bell peppers
• 1 large red onion
• 4 cloves garlic
• 1 tbsp olive oil
• A few sprigs of fresh thyme
• 2 x 400g tinned butter beans ((2 x 140z))
• 1½ litres vegetable stock ((6 cups))
• Salt & pepper