Pop the red pepper/capsicum in the oven whole straight onto the baking tray

Gently saute the red onions in olive oil, ground black pepper for 10 mins

Add fresh tomatoes and put the lid on for another 5 mins

Once the peppers’ skin are starting to blacken, remove them and wait for them to cool a little then de-seed and peel

Add them to the tomatoes and onions and just half cover with water so the soup is still thick

Add some fresh or dried herbs, a splash of gluten-free tamari whatever you feel … simmer for 10 mins then blend and EN-JOY 😀 x