Roast Tomato and Red Capsicum Soup

Lucia from Torta di Rose is hosting both editions of Weekend Herb Blogging and this week winter has finally taken hold and soup is on the menu.

At this time of year, tomatoes don't have a huge amount of flavour but you can accentuate the flavour they do have by slow-roasting them. As I'm not a great tomato soup fan, I've added red capsicums that I've cooked along with the tomatoes. To finish off, a generous dollop of fresh pesto, to really bring the flavour out.




Roast Tomato and Red Capsicum Soup with Pesto
[Serves 2/3]
6 tomatoes, halved
1 red capsicum, quartered and cored
2 garlic cloves, skin on
1 red onion, finely diced
stock
sea salt and ground white pepper, to taste
pesto, to serve
Toss the halved tomatoes, capsicum and garlic in a little olive oil.

Line a tray with baking paper and arrange the vegetables - place the tomatoes cut side up and sprinkle over with a little sea salt and a grinding on white pepper - place the capsicum skin side up.

Bake in a preheated 150°C oven until the capsicum skin starts to blacken - about 30 minutes.

While the vegetables are in the oven, put the onion and a little oil in a pan and sauté slowly until soft and starting to colour.

Peel the skins from the capsicum and chop roughly. Pop the garlic from the skins. Add these to the onions along with the tomatoes and any liquid that has been released in the tray - stir and then pour in just enough stock to cover.

Simmer gently for 15 minutes - this should be enough time for the vegetables to begin to break down.

Use a stick blender/food processor to puree the soup - taste and adjust the seasoning.

Bring the soup back to temperature and serve with a dollop of pesto.