I'm on a roll with soup. I know this one looks a bit like the gazpacho I made (tomato is tomato is tomato)
but this one is roasted, and uses tomatoes from Nabby, a very special suburb in Auckland
(Nic and Ben’s Back Yard). The recipe is adapted from Heidi Swanson’s Super Natural Cooking.

5 tomatoes, cored and quartered
1 large red capsicum, seeded and quartered
3 onions, quartered (Heidi uses brown onions)
salt and pepper
5 cloves garlic, unpeeled
3 c vegetable stock
1/2 tsp smoked paprika (Heidi uses 1/4)

olive oil for coating

Preheat oven to 190 C. Put tomatoes and capsicum skin side down on an oven sheet with
onions and garlic. Coat with oil, sprinkle salt and pepper on top, then bake until tomatoes
start to collapse and onion start to brown and caramelise, about 45 mins. Turn onions if
they start to burn on the bottom.

Peel garlic and put all veges in a bowl and puree with a hand blender or use normal
blender or food processor. Blend in stock and paprika. Season to taste.

Serves 4.

The pizza bread that I garlicked up is gluten free, by the way. And I made the crockery
n pottery class! (looks way better in the photo)