Roasted Tomato and Capsicum Soup

500g tomatoes, halved

2 whole red capsicums

2 leeks, pale part only, halved, washed

2 tbs olive oil

1L (4 cups) Campbells Real Stock – Chicken

Freshly ground pepper, to taste

1 loaf sour dough bread, thinly sliced

Cream, to garnish

1. Pre- heat oven to 200C.

2. Place tomatoes, capsicums and leeks on a baking tray lined with non- stick baking paper. Drizzle with oil, bake for 40 minutes. Remove skins and seeds from capsicum and chop flesh.

3. Place capsicum, tomatoes and leeks in a large saucepan.

4. Add Campbells Real Stock and bring to the boil. Reduce heat and simmer for 10 minutes.

5. Puree soup in a blender until very smooth. Season to taste with pepper. Serve with sour dough bread and garnish with a swirl of cream if desired.