This is a chunky version of my go to roasted tomato and peppers soup. My tomatoes, onions, and peppers from last week’s veg box were on their last legs, so they made their way into soup. It ended up being a much darker colour than I expected, but nice roasted flavours on a rainy day. Also good for sourdough toast dipping. This is super easy, chop 2/3 of your tomatoes and all of your red peppers and onions into half or quarters (depending on size) and toss with oil, salt, and pepper. Roast tomatoes, red peppers, and onions in a hot oven (400f/200c) until they look roasted (maybe 30-40 mins or so). Dump roasted veg, juices/pan oil into a bowl/jar/ blender, add some water and the rest of the tomatoes, a glug of olive oil, and garlic powder. Blend with a stick blender or real blender until you get the consistency you like. Normally I blend it until smooth, but in this picture it is still a bit chunky. Stir in some dried or fresh parsley, basil, chives or whatever at the end. Add salt if it needs more or lemon juice if it needs a bit of brightening. Eat immediately, but like most soups, it is better the next day.