Roasted Red Capsicum and Tomato Soup

I wanted to make a quick and easy dinner. The first thing that came to my mind was soup.

I then looked into the refrigerator to see what vegetables I had. Red capsicum and tomatoes. Sounded delicious. I decided to roast the vegetables before making the soup. And it was totally delicious.

You need:

• 3 medium red capsicums
• 6 medium tomatoes
• 3 medium onions
• 1.5 tsp garlic salt
• 1/2 tsp sugar
• Salt
• 3-4 tbsp olive oil
• Grated cheese for garnishing

Steps:

• Preheat the oven to 180degrees C.
• Wash the vegetables well. Quarter the tomatoes and the red pepper. Halve the onions and then cut them into three pieces.

• Arrange them on a baking tray. Drizzle half of the olive oil over it and sprinkle the garlic salt.
• Bake for 20 mins. Turn the vegetables over and bake for another 20-25 mins until well roasted.
• Purée the roasted vegetables once cooled.
• Strain the purée and add water for desired consistency.
• Add the remaining olive oil and sugar. Season with salt as required. Heat till it boils.
• Serve hot with grated cheese and warm bread.

Notes:

• You could use a pod of garlic instead of garlic salt. Add it to the vegetables during the last 15 minutes of roasting in the oven.
• You could add 1/4 cup cream or milk for a rich taste.
• You could also use the purée as a dip. It is thick and creamy and would go well with pita bread, crackers or tortilla chips.