Adding capsicum to tomato soup adds extra body and sweetness. I grill and skin capsicums when they are plentiful and freeze them in small bags of one or two so that they are easy to add to tomato soups (or to hummus – another favourite).
In summer I boil tomatoes until they are soft and remove the skins. You can put everything through a sieve and remove the seeds as well or just skim out the skins with a slotted spoon. Then I boil until the tomatoes are reduced down to a thick soup before bottling in sterilised jars. These are great to have on hand in the cupboard for a quick hearty tomato soup. Or you can just use a can of tomato soup concentrate.
Tip the tomatoes into a saucepan. Add defrosted capsicum and blend with a stick mixer until smooth. I added some dried celery leaf and garlic & herb salt – but you can season to taste. Heat and serve with fresh bread.