Roasted red capsicum soup
Preheat the oven to 200°C.
Deseed the capsicum and cut into strips, then place in a large baking tray with peeled whole garlic cloves.
Drizzle with olive oil and season with salt and pepper, then roast in the oven for approximately 40 minutes until slightly charred. Remove from oven and set aside the strips from one capsicum.
Finely dice the onion and saute in 1 tbsp of olive oil in a large saucepan until translucent. Add the remaining cooked capsicum strips, garlic, sun-dried tomatoes, vegetable stock and optional chilli or red pepper flakes and heat until simmering.
Simmer for 10 minutes then remove from heat and blend with a stick blender until completely smooth.
Ladle soup into bowls and top with capsicum strips and basil leaves, then drizzle with a little extra olive oil to serve.