This recipe is quick and easy but oh so yummy. Be careful if you have any sensitivity to capsicum or tomatoes, as your skin will probably turn the same colour as the soup. We found this out when we served the soup to one of our friends. Oops.

Ingredients

4 capsicums halved
8 tomatoes halved
splash of olive oil
3 cups vegetable stock
basil
salt and pepper to taste
parmesan
crusty bread

method

Pre heat oven to 220°C. Cut capsicum in half and remove seeds. Place in oven tray with halved tomatoes skin side up and roast for 30-40 mins or until capsicums skins have started to blacken. Remove from oven and allow to cool for approx 5 mins. Place capsicums in plastic bag and allow to sweat for 5 mins. Remove from the bag. Peel off and discard the capsicum skins. Place remaining flesh and the roasted tomatoes in a food processor with the stock and blend until smooth. Heat soup on the stove until hot and stir through the basil. Season with the salt and pepper to desired taste.

Serve soup in a deep bowl, topped with grated parmesan cheese and crusty bread on the side.