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Roast Tomato and Capsicum Soup

1 kg (2 lb) ripe tomatoes
1 kg (2 lb) red capsicum (bell peppers)
500 gm (1 lb) brown onions, sliced
4 cloves garlic, peeled
60 ml (1/4 cup) olive oil
11/2 litres (6 cups) chicken stock
Sea salt
Freshly milled pepper

Cut the tomatoes and capsicums in half. Remove the seeds and
membranes from the capsicums, then slice. Throw both into a roasting
pan with the onions, garlic and oil. Cover with foil and roast at
200C (390F) for 30 minutes. Remove foil and continue roasting
until the tomatoes and capsicums begin to colour (about another
20-30 minutes).

Transfer the tomato mixture into a pot and add the chicken stock.
Bring to the simmer for 20 minutes to let the flavours combine,
then pass through a food mill (mouli). If you don't own one of
these, strain off most of the liquid, then put the tomato mix into
a food processor and pulse until finely chopped, but not pureed,
then mix back into the liquid.

Bring back to the simmer, seasoning with the salt and pepper.

This soup is delicious garnished with some creme fraiche and chopped
herbs, such as basil, flat parsley or even coriander.


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