Roasted red capsicum soup

Cut the capsicums into large, flat pieces and discard seeds and membrane.
Grill, skin side up, under a hot grill until the skins are black.
Leave covered with a tea towel until cool, then peel off the skin and discard it. Chop the flesh.
Cover tomatoes with boiling water and leave for 1 to 2 minutes, until tomato skins begin to peel away.
Remove skins and cut tomatoes in half.
Scoop out seeds and roughly chop flesh.
Heat oil in a large, heavy-based pan and sauté onion for 10 minutes, stirring frequently, until very soft.
Add garlic and cook for a further minute.
Add capsicums, tomato and stock.
Bring to the boil, reduce heat and simmer for about 20 minutes.
Allow soup to cool slightly before processing in batches until smooth.
Return soup to pan, heat gently and stir in chilli sauce.
Top with shavings of Parmesan cheese and serve with toasted bread topped with pesto.