Roasted pepper and tomato soup with meatballs

Method

1. Preheat the oven to 200°C, 400°F, Gas 6. Score a cross in the top and base of each tomato and place in a roasting tin with the peppers, shallots, olive oil and Italian seasoning. Season with salt and freshly ground black pepper and roast for 20-25 mins until the tomatoes are soft, with charred, peeling skins, and the peppers are blistered and blackened skins. Carefully place the hot peppers in a plastic bag and leave until cool. Leave the tomatoes and shallots to cool in the roasting tin.
2. To make the meatballs, place the minced beef, basil leaves, garlic and tomato puree in a food processor or blender. Season well and process for a few seconds. Shape into 20 mini meatballs. Place in a small roasting tin and cook in the oven for 20 mins, turning once.
3. Peel the peppers, discarding the seeds and pith, and remove the skins and any tough core from the tomatoes. Place both in a food processor or blender with the shallots and any juices from the roasting tin. Process until smooth. You may need to do this in 2 batches.
4. Transfer the pepper and tomato mixture to a large pan and stir in the vegetable stock and sugar. Heat through gently and adjust the seasoning to taste. Serve in warmed bowls with the meatballs and garnish with fresh basil.