Tomato And Roasted Capsicum Soup
|Red capsicum||1 , cut in half (Pepper)|
|Ripe tomatoes||1 Pound, peeled and chopped (500 Grams)|
|Onion||1 , chopped|
|Vegetable stock||12 Ounce (1 1/2 Cup / 375 Milliliter)|
|Tomato paste||2 Tablespoon|
|Cracked black pepper||To Taste|
|Shaved parmesan cheese||2 Tablespoon (For Garnish)|
|Fresh sage leaves||3 , fried|
|Rosemary||3 , fried|
|Oil||2 Teaspoon (For Deep Frying)|
Place capsicum under hot grill or over gas flame and cook until skin blackens.
When cool enough to handle remove skin and discard.
Heat oil in a pan, add tomatoes and onion and cook, stirring, over medium heat for 5 minutes.
Add capsicum, vegetable stock and tomato paste and cook over low heat for a further 15 minutes or until vegetables are soft.
Place tomato mixture in bowl in food processor and process until pureed.
Return soup to saucepan, season with pepper and simmer until sauce is heated through.
Ladle soup into bowls and garnish with Parmesan and fried herbs.