Soup can be made up to three days ahead. Keep covered in the fridge or freeze in individual containers for up to two months.
750g vine-ripened tomatoes,
3 red capsicums (600g)
¼ cup olive oil
2 tblsps red wine vinegar
Salt and pepper, to taste
2 onions, finely chopped
3 cloves garlic, crushed
1 tblsp fresh thyme leaves
2 tblsps tomato paste
1 litre vegetable stock
Ground black pepper and thyme sprigs, to garnish
Creme fraiche and crusty bread, to serve
Cut tomatoes into quarters. Cut capsicums into quarters, discarding seeds.
2 Toss tomatoes and capsicums in 2 tblsps of the oil and vinegar in a large roasting pan. Season with salt and pepper.
3 Cook in a very hot oven (220C) for about 45 minutes, or until vegetables are tender.
4 Heat remaining oil in a stockpot over a medium heat. Add onions, garlic and thyme. Cook, stirring occasionally, for about 5 minutes, or until soft. Stir in paste.
5 Add stock, roasted vegetables and pan juices. Bring to boil. Simmer, covered, for 10 minutes. Remove from heat. Cool for 10 minutes.
6 Blend soup in two batches until smooth. Return to stockpot. Reheat until hot.
7 Garnish soup with pepper and thyme. Serve with creme fraiche and crusty bread.