- 750 g paprika peppers
- 600 g Roma tomatoes
- 2 medium onions, peeled and quartered
- 5 T olive oil
- ½ t smoked Spanish paprika (optional)
- Salt, to taste
- 2 mozzarella balls, sliced
- 8 fresh basil leaves, to garnish
Preheat the oven to 160°C.
Place the whole paprika peppers, tomatoes and onion quarters in a roasting dish, pour over the olive oil and roast for 20 minutes. Turn the vegetables and roast for a further 20–30 minutes, or until the vegetables have collapsed. Remove from the oven.
When the vegetables are cool enough to handle, rub the skins off the peppers, pull out the stems and scrape out the seeds over a bowl to catch all the juices. Remove the stem end of the tomatoes and slip their skins off, taking care to catch the juices.
Place all the vegetables in a blender, add the juices from the roasting dish and from the bowl. Blend the vegetables to a creamy consistency and season to taste with paprika, if using, and salt.
Reheat the soup, ladle into bowls and top each with a few slices of mozzarella and a fresh basil leaf or two before serving.