Roasted capsicum & tomato soup

(Serves 4-6)

Ingredients:
3 large red capsicums
1 large red onion
6 large tomatoes (or 8 smaller ones)
Fresh basil
Fresh rosemary
Olive oil
3 cups of stock
Tomato paste (i used Leggos stir through instead for extra flavour)
Roasted pumpkin seeds for garnishing

Preparation:
Cut the capsicum and onion into wide strips.
Sprinkle oven dish with olive oil, arrange the capsicum & onions on the dish and sprinkle a bit more olive oil over it. 
Arrange a few twigs of rosemary and basil leaves over the capsicum.

Put in preheated oven (around 200C) for 45-50 mins until the edges of the vegetables are slightly charred and the capsicum has softened but is still in shape.

While the capsicum is baking, heat a pan of water on the stove and cut a cross on top of the tomatoes. Dip the tomatoes into the boiled water for a minute and take them out soon as the skin comes loose. Remove the skins of the tomatoes. 
Cut them up into smaller parts and make your stock. Add the tomatoes to it. Cook till tomatoes get soft (about 5-10 minutes).

For the capsicum & onion, remove the rosemary and basil leaves (they have infused their flavour already with the capsicum) and cut the capsicum & onion to slightly smaller chunks. Add them to the tomato soup, bring to boil and let simmer for a few minutes.

Switch the heat off and use a stick blender to make it smoother.
Serve with a few rosemary & basil leaves & roasted pumpkin seeds (or pine nuts).