Tomato & Roasted Capsicum Soup

2 red capsicums
2 tbsps. olive oil
1 onion chopped
2 garlic cloves crushed
2 stalks celery chopped
1 carrot chopped
2 x 410 g can chopped tomatoes
750 mls vegetable stock
parmesan toasts
125 g butter softened
¼ cup grated parmesan cheese (25 g)
2 tblsps chopped fresh chives plus extra to serve
2 garlic cloves crushed
1 baguette cut diagonally into 1cm-thick slices

Quarter capsicums and remove seeds and membranes. Grill skin-side up to blacken skins. Seal in a sandwich bag and let stand for 5 minutes. Scrape off skins.

Heat oil in a large saucepan. Add onion, garlic, celery and carrot. Cook, stirring, for about 5 minutes, or until soft. Add tomatoes and stock. Season with salt and pepper. Bring to boil. Simmer, covered, for about 45 minutes. Remove from heat.

Add capsicums. Cool slightly.

Puree soup in batches. Return soup to saucepan. Stir over a medium heat until hot.

Meanwhile, to make parmesan toasts, combine butter, parmesan, chives and garlic in a bowl. Spread over one side of baguette slices.

Cook in a moderate oven (180C) for 10 minutes, or until cheese melts.

Garnish soup with chives. Serve with toasts.

newideafood.com.au