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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a warm, hearty soup, best served with warm crusty bread, and a sprinkle of parmesan cheese. Ingredients:
4 red capsicums (peppers), halved and seeded |
8 tomatoes, halved |
3 cups of vegetable stock |
2 tbsp fresh basil |
salt and pepper |
shaved parmesan to serve |
Directions:
1. Preheat oven to 200C. Place capsicums on a baking tray, skin side up. On a separate tray, place tomatoes flesh side up. Brush the capsicums and tomatoes with olive oil, and bake 40 minutes or until capsicum skins are blackened and tomatoes are soft.
2. Place capsicums in a plastic bag, tie top and leave till cooler, then peel away the skins. Remove tomato skins.
3. Place capsicums and tomatoes in a food processor and process w a little stock until smooth. Place mixture in a saucepan with remaining stock and cook over medium heat till hot.
4. When ready to serve, remove from heat, stir through basil leaves and serve in warm bowls. Garnish with fresh cracked pepper and salt, and shaved parmesan.
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