Deseed your peppers and cut in half lengthways, laying flat on a baking tray. Do the same with your tomatoes, slicing in half and laying cut side up on the tray.
Cut the top off your garlic bulb, placing it onto the tray, then cover everything in olive oil, salt and pepper.
Roast for 45 minutes, then add everything to a blender, squeezing your garlic out of its bulb, blending with your water, stock and Mornflake Beat3 Oat Bran until smooth – add basil here if you’d like to.
Pour your soup into a pan, heating on medium heat and seasoning as you’d like to.
Serve hot with a cheese toastie, bread or sandwich.
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