Italian Roasted Tomato And Red Pepper Soup - cooking recipe

Ingredients

2 tbsp olive oil
1 None onion or leek, chopped
1 clove garlic, finely chopped
1 lb tomatoes, quartered and roasted
1 lb red peppers, halved, seeded and roasted
4 cups vegetable stock
1 can (15 oz) lima beans, drained and rinsed
None None Basil leaves, for garnish

Preparation

Heat oil in a large saucepan on medium heat. Saute onion and garlic for 3-4 mins, until very tender. Add tomatoes, peppers, stock and 2 cups water; season to taste.
Bring to a boil. Reduce heat to low; simmer for 5-10 mins if vegetables are roasted, or 15-20 mins if not roasted.
Using a hand blender or food processor, process mixture to a puree. Reheat on low; season to taste. Stir in beans. Serve garnished with basil.