1.5kg Ripe tomatoes, halved
6 Garlic cloves, peeled and smashed
2 sprigs Rosemary
3 tablespoons Olive oil
Salt and black pepper
2 Onions, chopped
1 Red capsicum, deseeded and diced
2 tablespoons Tomato paste
3-4 cups Vegetable stock
1 cup Fresh basil leaves
125ml Cream - optional
Preheat your oven to 200C.
Place your tomatoes, rosemary & garlic on a baking tray and roast for 20-25 minutes until soft and starting to char on the tops
Heat a pan with the oil, add the onions, and fry till soft.
Add the capsicum and fry for 3-4 minutes, add the tomato paste, and cook another minute.
Add the roasted tomatoes, basil, and stock and simmer for 5-10 minutes.
Use a stick blender to blend your soup to a smooth consistency.
You can pour the soup through a strainer to get the tomato skins out or just enjoy it like this.
If you want to add cream then stir through till warmed.
Serve with chopped basil leaves.