Tomato and capsicum soup with garlic parmesan toasts

Ingredients

• 1/3 cup olive oil
• 1 brown onion, roughly chopped
• 2 roasted red capsicums (the ready-roasted one in a jar), halved, seeded and roughly chopped
• 4 garlic cloves, roughly chopped
• 2 Tbsp thyme leaves
• 1/4 cup tomato paste (concentrated purée)
• 800g tin whole peeled tomatoes
• 2 cups (500 ml) stock
• 1 tsp red wine vinegar
• 1 Tsp brown sugar
• 6 slices Boundary Road Mixed Grain bread
• 4 Tbsp olive oil
• 2 garlic cloves
• 1/2 cup freshly grated parmesan cheese