Roasted tomato and capsicum soup recipe| myfoodbook

Ingredients

• 6 Roma tomatoes, halved lengthwise
• 1 red capsicum, seeds removed, thickly sliced
• 1 brown onion, cut into wedges
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 500ml (2 cups) vegetable stock, at room temperature
• 2 teaspoons tomato paste
• 50g (1/4 cup) fresh basil leaves, plus extra to garnish
• Salt and freshly ground black pepper, to taste
• Salsa verde, to serve
• 7 drained anchovy fillets
• 35g (1 1/2 cups) firmly packed fresh flat leaf parsley
• 2 tablespoons drained baby capers
• 2 tablespoons fresh lemon juice
• 100ml olive oil