Roasted Red Pepper and Tomato Soup

It's one of those days! Wake up, look out of the window and it's misty and drizzling with rain and you know that its going to be an indoor sort of day and you want warmth, cosy and comfort food.

I bought a basket load of red capsicums the other day with the very thought of making soup. Today is the day to crank up the oven and get some peppers roasting.

Once that got started the kitchen began to warm and the aroma was pretty terrific - onions and garlic all sweating out in the oven and the skin of the peppers turning a lovely charcoal. I love the smell of onions roasting, they so make me drool.

If I had time, I 'd like to grab a paintbrush and record the beautiful colours on a canvas, but alas that won't happen today.

I'm going to enjoy the soup for lunch with French stick, a chunk of Brie and an orange for sweetness.

Come and join me.

ROASTED PEPPER AND TOMATO SOUP

Ingredients

3 large red capsicum (peppers)

1 large onion peel and quartered

3 cloves of garlic peeled

Olive oil

1 cup water

440g Tin of chopped tomatoes

Salt and pepper
handful of parsley or oregano finely chopped


This recipe is so easy to make and requires very little preparation but take into account the roasting time in the oven.

• Cut capsicums in half length ways and remove seeds, stalk and pith. Chop onion into quarters.

• In a large baking tray, lay the peppers cut side down, add onion and garlic and a good slug of olive oil.

• Roast in a preheated oven 180/350º for about 30 minutes or until the skin of the peppers is nicely charred.

• Remove from the oven and allow to cool slightly, then take the skin off the peppers.

• Transfer the onions, garlic and peppers into a big bowl, add a tin of tomatoes, 1 cup of water and puree using a hand held blender or other kitchen appliance. If it is too thick add a little more water.

• Check seasoning.

• Now transfer to a pan and re heat. Add some fresh herbs and serve.