Ingredients
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
Method
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Cut tomatoes into quarters. Cut capsicums into quarters, discarding seeds.
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Toss tomatoes and capsicums in 2 tblsps of the oil and vinegar in a large roasting pan. Season with salt and pepper.
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Cook in a very hot oven (220C) for about 45 minutes, or until vegetables are tender.
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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.
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Add stock, roasted vegetables and pan juices. Bring to boil. Simmer, covered, for 10 minutes. Remove from heat. Cool for 10 minutes.
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Blend soup in two batches until smooth. Return to stockpot. Reheat until hot.
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Garnish soup with pepper and thyme. Serve with creme fraiche and crusty bread.
This recipe originally appeared on New Idea Food