What You’ll Need:

• 6 Great Lakes Organic Red Bell Peppers
• 1 Onion
• 5 Sun dried canned tomatoes
• 4 Garlic cloves, peeled and whole
• ½ tbsp lemon juice
• 2 ½ cups vegetable stock
• Salt and pepper, to taste
• 1 tbsp olive oil

Toppings:

• 1-2 tbsp pesto
• Crème fraiche
• Fresh basil

The Steps:

1. Pre-heat the oven to 200⁰C (400⁰F).
2. Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
3. Finely chop a white onion and sauté in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
4. Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning.
5. Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of crème fraiche and homemade pesto or fresh basil. Grab a hunk of crusty bread and dive in.