|6 red capsicums, deseeded, quartered||Salt and pepper, to taste|
|600g roma tomatoes, halved||1 litre (4 cups) Campbell’s Real Stock - Vegetable|
|1 red onion, cut into thin wedges||Crusty bread, to serve|
|2 tablespoons olive oil||Fresh basil leaves, to garnish|
Preheat Bosch oven 4D hot air 200C. Line 2 oven trays with baking paper.
Place capsicums, cut-side down on trays. Add tomatoes and onion. Drizzle with oil. Season with salt and pepper.
Cook in oven for about 20 to 25 minutes, or until capsicums are blackened. Remove. Cover tray with foil. Stand 5 minutes. Peel and discard skins.
Place flesh into a large saucepan with tomatoes and onion. Add Campbell’s Real Stock - Vegetable. Bring to boil. Simmer for 10 minutes.
Using a Bosch hand blender, process soup until smooth.
Serve with crusty bread. Garnish with basil leaves.