Tomato and Roasted Capsicum Soup – Jess's Underground Kitchen

Ingredients

• 8 large vine-ripened tomatoes, halved (add the vines too, if you like)
• 2 red capsicums, quartered
• 1 onion, quartered
• 4 cloves garlic, crushed
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon caster sugar
• 1 teaspoon salt
• 2 cups chicken or vegetable stock
• large handful fresh basil leaves
• salt and freshly ground black pepper