Roasted Tomato and Capsicum Soup with Tortilla

Work

2 large red capsicums
5 large tomatoes (1.2 kg), halved
1 T olive oil
1 onion, chopped coarsely
2 cloves garlic
4 fresh chillies, chopped coarsely
2 C water
2 C vegetable stock
2 corn tortillas, 1cm strips
cooking spray
2 T sour cream
2 T chopped chives

Preheat oven 220°. Quarter capsicums, discard seeds and membranes. Roast, skin-up, along with tomatoes, skin-down, on lightly oiled trays 15 mins or until capsicum skin blisters and blackens and tomatoes soften. Cover capsicum with plastic 5 mins, peel away skin, cover to keep warm. Cool tomato 5 mins, peel away skin. Heat oil in large pan, cook onion, garlic, chilli until soft. Add capsicum and tomato, cook stirring 5 mins. Add water and stock, bring to boil, reduce heat and simmer uncovered 10 mins. Place tortilla strips in single layer on oven tray, spray with cooking oil spray, grill until browned lightly and crisp. Blend/process soup in batches until smooth, then pass through food mill/sieve, discard solids. Serve soup into bowls, top with sour cream and chives, serve with tortilla chips on side.