Tomato and Roasted Capsicum Soup

A soup that highlights the wonderful flavours of summer is just as enjoyable on a fresh February evening as it is in the heart of winter. There is a cheat’s method too . . . You can use canned tomatoes and a jar of roasted capsicum pieces. But when summer produce is at its best, take the time to roast the vegetables from scratch and you’ll surely taste the difference.

Makes: 4 serves
Takes: 10 minutes to prep; 60 minutes to cook

Vegetarian | Vegan | Paleo | Dairy-free | Gluten-free 

Ingredients: 
8 large vine-ripened tomatoes, halved (add the vines too, if you like)
2 red capsicums, quartered
1 onion, quartered

4 cloves garlic, crushed

1 tablespoon olive oil
1 tablespoon balsamic vinegar

1 teaspoon caster sugar

1 teaspoon salt

2 cups chicken or vegetable stock
large handful fresh basil leaves
 
salt and freshly ground black pepper

Method: Preheat your oven to 180°C. Line a roasting pan with baking paper. Arrange the tomatoes, capsicum, onion and garlic in the lined pan and sprinkle with olive oil, balsamic vinegar, caster sugar and salt.
I put the tomato vines in the roasting pan too; I think they add a wonderful earthy flavour. Roast for 1 hour or until tender and slightly charred. At its best, take the time to roast the vegetables from scratch and you’ll surely taste the difference. Bring the stock to the boil in a large saucepan, and add the vegetables (removing the tomato vines first, along with any onion and garlic skin) plus any cooking juices from the pan. Remove from the heat and add the basil. Blitz with a stick blender until smooth. Season with salt and pepper. Serve with extra fresh basil.