Roasted Red Pepper & Tomato Soup

prepPreheat oven to 400°F / 200°C
prepLine a baking dish with parchment paper
1 lb / 450 g red bell peppers, roughly chopped	Roast peppers, tomatoes, onion, garlic, celery & thyme 400°F / 200°C, 20–25 min	Blend roasted vegetables with broth until smooth	Simmer until heated through	Ladle into bowls & garnish with fresh basil
1 lb / 450 g plum tomatoes
1 cup / 150 g diced onion
3 garlic cloves, roughly chopped
1/2 cup / 60 g chopped celery
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)
1 1/2 cups / 360 ml water or Liver Rescue Broth
Fresh basil, to serve

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