2 medium red capsicums
1 tbsp olive oil
400g fresh tomatoes
2 cups quality vegetable stock
2 tbsp Worcestershire sauce
Freshly ground black pepper
Freshly chopped herbs
(basil, parsley or coriander etc.)
Crusty bread e.g. sourdough, ciabatta
Preheat oven to 220°C (200°C fan-forced).
Prepare the capsicums and tomatoes:
Wash capsicums and tomatoes. Cut capsicums in half lengthways, remove the seeds and cut again lengthways into 3-4 strips.
Place capsicum and tomatoes on a large roasting tray. Drizzle with olive oil, toss to coat and roast in preheated oven for 25 minutes.
To make the soup:
Once ready, remove capsicum from oven and transfer to a zip-lock bag, seal and wait for 5 minutes for the skins to separate from the flesh.
Once cool enough to handle, remove the capsicum from the bag and peel the skins off, discard.
Transfer peeled capsicum strips and tomatoes into a medium saucepan. Add stock and Worcestershire sauce.