Soups: Roasted Tomato by Recipe Cottage

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	Roasted Tomato

		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.