Tomato, Capsicum & Basil Soup

Method

1. Preheat the oven to 180°C or 360°F and line two baking trays with baking paper.
2. Cut the capsicums into quarters and arrange on a second tray, cut side up. Drizzle over 1 tablespoon of the olive oil.
3. Cut the tomatoes into quarters and arrange on a second tray, cut side up. Drizzle over 1 tablespoon of the olive oil.
4. Place the trays in the oven and roast for 30 minutes.
5. Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook until softened. Add the paprika and chilli flakes and cook until softened. Season with sea salt and black pepper.
6. Add the roasted capsicum and tomato, then stir in the chopped basil and sauté for 20 minutes, or until softened and collapsed. Pour in the stock and bring to the boil, then reduce the heat to medium-low and simmer for a further 20 minutes.
7. Blend the soup with a stick blender until smooth and creamy.
8. Taste and adjust the seasoning if necessary, then serve garnished with the reserved basil leaves.
9. Serve with toasted sourdough or bread of choice, if desired.