Roasted Tomato and Pepper soup

-2 large red peppers halved and de-seeded
-4 large tomatoes cleaned and halved
-1 large onion halved with skins
-2 large potatoes peeled and halved
-olive oil for brushing on vegetables
-chicken stock or boullion (whatever you have available)
-salt to taste

Brush olive oil on all the vegetable skins and place them
on a pizza tray face down. Broil on medium heat until vegetables start to blister and brown (5-7 minutes) keep watching.
Once the vegetables are browned remove and let cool down, remove the skin from the vegetables. Place the vegetables in a stock pot and put about 5 litres of water and add 3 chicken bouillons. (if you have stock use 3 litres of water and 2 litres of chicken broth) then add the potatoes

Bring your mixture to a boil and boil for 3/4 of an hour until all the veggies are really tender, remove your pot off the stove and with a hand processor blend until smooth.
Salt to taste and it's ready to serve. You can put a dash of sour cream with a basil leaf for a nice presentation. It's a healthy and a warming dish on a cold winters day.