Oven-roasted tomato and capsicum soup

It is a few days until Winter officially arrives and already the temperature has dropped making it perfect to get into the kitchen and cook some winter favourites. This soup is one of them, and even though it seems like a lot of work, it is totally worth it in the end. This recipe is from the Super Food Ideas Winter Favourites cookbook (2001).

Oven-roasted tomato and capsicum soup

8 tomatoes halved

2 red capsicums, halved and seeded

1 sweet potato, peeled and sliced
2 tbls olive oil
4 cloves garlic, crushed

4 potatoes, peeled and rougly chopped

2 Spanish onions, rougly chopped

4 cups chicken or vegetable stock

1 sprig rosemary

basil leaves to taste
salt and pepper to taste
1/4 cup natural yoghurt
15g prosciutto, grilled

1. Bake tomatoes, capsicum and sweet potato brushed with half the oil in a moderate 180 degree oven for an hour.
2. In large saucepan heat the remaining oil, saute garlic, onions and potato for 3-4 minutes.
   Pour stock over vegetables, stir in rosemary, basil and seasonings.
3. Bring to the boil, reduce heat and simmer covered for half an hour or until vegetables are very tender.
4. Drain excess oil from roasted vegetables, add to stock and puree mixture with a hand blender or in batches in the food processer.
5. Reheat before ladling into serving bowl. Top with a dollop of yoghurt, a slice of prosciutto. Serve with crusty bread.

 *My Notes*

If using a hand blender to puree the mixture don't be too concerned if there is rosemary that hasn't been blended or tomato or capsicum skin, it adds to the texture of the soup.

Bacon works just as well as prosciutto and sour cream can be used instead of natural yoghurt. If you don't want to use yoghurt or sour cream try using grated parmesan cheese. Garnish with either a few chives or a sprig of rosemary.