Roasted Tomato and Capsicum Soup

Ingredients (serves 4)

• 8 large ripe tomatoes, halved crossways
• 1 red capsicum, quartered lengthways
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon caster sugar
• 2 garlic cloves, finely chopped
• 1 desiree potato, peeled, roughly chopped
• 2 cups reduced-salt chicken stock
• 1 tablespoon tomato paste
• 1/2 cup basil leaves

Method

1. Preheat oven to 180°C. Line base of a large roasting pan with baking paper. Arrange tomatoes and capsicum in a single layer in pan. Sprinkle with vinegar, oil, sugar and garlic. Season with salt and pepper. Roast for 1 hour or until tender. Set aside to cool.
2. Meanwhile, combine potato, stock and tomato paste in a saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cook for 12 minutes or until potato is tender. Set aside to cool slightly.
3. Blend potato and stock mixture until smooth. Return to saucepan. Blend roasted vegetables, pan juices and 1/3 cup basil leaves until smooth. Stir into potato mixture.
4. Place pan over medium heat and cook for 3 to 4 minutes or until soup is heated through. Season with salt and pepper. Ladle into serving bowls. Top with remaining basil. Serve.