Tomato & Roasted Capsicum Soup

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.