Roasted tomato and capsicum soup
by Deborah Greystone
I have been making this recipe all winter because I love it. The Flavorite truss tomatoes on the vine are perfect for this recipe.
8 to 10 large ripe Flavorite tomatoes – halved crossways
1 red Flavorite capsicum – quartered lengthways
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon caster sugar
2 cloves garlic – finely chopped
1 Desiree potato – peeled and roughly chopped
2 cups Campbells Real chicken stock
1 tablespoon tomato paste
1/2 cup basil leaves
salt and pepper for seasoning
Preheat oven to 180oC. Line base of a large roasting pan with baking paper. Arrange the tomatoes and capsicum in a single layer in pan. Combine the vinegar, oil, sugar and garlic and spoon over the tomatoes and capsicum, seasoning with pepper and salt. Roast for 1 hour or until tender. Set aside to cool.
Meanwhile, combine potato, stock and tomato paste in a saucepan. Bring to the boil over medium-high heat. Reduce to a simmer and cook for 12 minutes or until potato is tender. Set aside to cool slightly.
In a large saucepan combine the potato mixture, roasted tomatoes and capsicum and the basil leaves (all ingredients) and blend with a stick blender until smooth. Place pan over a medium heat for 3 to 4 minutes to heat through. Ladle into serving bowls. Top with a few basil leaves and a grind of pepper. Serve. Enjoy!