Step 1: Quarter capsicums and remove seeds and membranes.
Step 2: Grill skin-side up to blacken skin to blacken skins and then seal in a sandwich bag and let stand for 5 minutes and then scrape off skins.
Step 3: Heat oil in a big saucepan and add onion, garlic, celery and carrot and cook, stirring, for about 5 minutes or until soft and then add tomatoes and stck and season with salt and pepper and bring to boil and then lower to a simmer, covered for about 45 minutes and then remove from heat and add capsicum.
Step 4: Cool slightly then puree soup in batches (or use a stick blender and puree in pot).
Step 5: Return soup to saucepan and stir over a medium heat until hot.
Step 6: Meanwhile, to make parmesan toasts, combine butter, parmesan, chives and garlic in a bowl and then spread over one side of baguette slices.
Step 7: Cook in a moderate oven (180C) for 10 minutes, or until cheese melts.
Step 8: Garnish soup with chives and serve with toasts.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.