Tomato Basil Soup

Serves: 4
Ingredients:

   8 large ripe tomatoes, halved crossways
   1 red capsicum, seeded, quartered lengthways
   1 tablespoon balsamic vinegar
   1 tablespoon extra virgin olive oil
   1 teaspoon caster sugar
   2 garlic cloves, finely chopped
   1 swede, peeled, roughly chopped
   2 cups reduced-salt vegetable stock
   1 tablespoon tomato paste
   1 large handfull of basil
To serve:
   Lactose free light thickened cream (I use Paul's Zymil)/   OR cocunut cream
   Crusty wheat free bread
Method:

1. Preheat oven to 180°C. Line base of a large roasting pan with baking paper. Arrange tomatoes and capsicum in a single layer in pan. Sprinkle with vinegar, oil, sugar and garlic. Season with salt and pepper. Roast for 1 hour or until tender. Set aside to cool.
2. Meanwhile, combine swede, stock and tomato paste in a saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cook for 12 minutes or until swede is tender. Set aside to cool slightly.
3. Blend swede and stock mixture until smooth. Return to saucepan. Blend roasted vegetables, pan juices and 1/3 handfull basil leaves until smooth. Stir into swede mixture.
4. Place pan over medium heat and cook for 3 to 4 minutes or until soup is heated through. Season with salt and pepper.
   Ladle into serving bowls. Top with a dollop of cream and remaining basil. Serve with crusty bread.