TOMATO & ROASTED RED CAPSICUM SOUP WITH PARMESAN TOAST

■ Serves 4-6, prep 30 mins, cook 55 mins

WHAT YOU NEED

2 red capsicums 2 tbsp olive oil 1 onion, chopped 2 cloves garlic, crushed 2 stalks celery, chopped 1 carrot, chopped 2 x 410g cans chopped tomatoes 3 cups (750ml) vegetable stock Chopped fresh chives, to garnish PARMESAN TOASTS 125g butter, softened ¼ cup grated parmesan 2 tbsp chopped fresh chives 2 cloves garlic, crushed 1 baguette, cut diagonally into 1cm thick slices

1 Quarter capsicums. Remove seeds and membranes. Place capsicums, skin-side up, on an oven tray. Grill until the skins blacken. Place in a plastic bag and seal. Stand for 5 minutes before scraping away skins.

2 Heat oil in a large saucepan. Add onion, garlic, celery and carrot. Cook, stirring occasionally, for about 5 minutes, or until soft. Add tomatoes and stock. Season with salt and pepper. Bring to boil. Simmer, covered, for about 45 minutes. Remove from heat. Add capsicums. Cool slightly.

3 Blend soup, in batches, until pureed.

4 Combine butter, parmesan, chives and garlic in a bowl. Spread over one side of baguette. Place on an oven tray.

Return to pan. Stir over heat until hot. Meanwhile, make parmesan toasts.

5 Cook in a moderate oven (180°C) for 10 minutes, or until cheese is melted.

6 Garnish soup with chives. Serve with parmesan toasts.