Roasted tomato and capsicum soup

Method

• Step 1
  Preheat oven to 180°C. Line base of a large roasting pan with baking paper. Arrange tomatoes and capsicum in a single layer in pan. Sprinkle with vinegar, oil, sugar and garlic. Season with salt and pepper. Roast for 1 hour or until tender. Set aside to cool.

• Step 2
  Meanwhile, combine potato, stock and tomato paste in a saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cook for 12 minutes or until potato is tender. Set aside to cool slightly.
• Step 3
  Blend potato and stock mixture until smooth. Return to saucepan. Blend roasted vegetables, pan juices and 1/3 cup basil leaves until smooth. Stir into potato mixture.
• Step 4
  Place pan over medium heat and cook for 3 to 4 minutes or until soup is heated through. Season with salt and pepper. Ladle into serving bowls. Top with remaining basil. Serve.