Cut the tomatoes in quarters. Remove the seeds. Quarter the peppers. Peel and quarter the onions
Pour some olive oil into the baking dish or pan. Then place inside, first, the onions, then the tomatoes and, on top, the red peppers. Season generously with salt and pepper and put the dish or pan in the oven
When the peppers start to darken - after approximately 15 minutes - take the dish or pan out of the oven. The tomatoes should be very soft
Purée everything with the hand mixer or in a blender and, if you want, season with salt and pepper
Serve with a dash of olive oil, a few basil leaves and toasted white bread. Please note: the soup should be quite thick. However, if it is too "stewy" for you, just add some vegetable stock or water. If you use water, you may need to add some salt
Because you’re not eating anything else with this soup today, then how about accompanying it with a glass of Læssiger Zweigelt
