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