Roasted Tomato and Capsicum Soup

Ingredients

1 kg ripe tomatoes

1 large red capsicum

1 large onion – brown or Spanish

1 long red chilli (optional)

2 tbs olive oil

¼ head of fresh garlic

Salt and pepper

½ cup liquid stock – chicken or vegetable

 

Method

1.      Preheat oven to 200°C.

2.      Slice tomatoes in half

3.      Halve and deseed capsicum and chilli

4.      Separate garlic into individual cloves. Do not peel

5.      Halve onion and removed root end

6.      Toss tomatoes, capsicum, chilli, onion and garlic in oil, salt and pepper

7.      Lay vegetables skin side up in a baking dish with at least 3cm sides

8.      Place in the oven for 45mins or until skins are blistered and flesh is soft.

9.      Remove from the oven and set aside until cool enough to handle

10.   Remove the skins from all vegetable and discard. Squeeze garlic out of its skin

11.   Place flesh and any liquid in the tray into a large saucepan and blend with a stick blender until smooth

12.   Add stock and simmer for 10-15 minutes.

·        Serve piping hot with parmesan crisps, cheese toasty or garlic bread