Roast Red Capsicum (Bell Pepper) And Tomato Soup

  1. Preheat oven to 180u0b0C (350u0b0F).
  2. Place capsicums in a shallow baking dish skin side up, drizzle with half the oil and roast for 25 mins, or until softened.
  3. Remove from the oven & cover with foil and allow to cool slightly.
  4. Peel off the skin and roughly chop the flesh.
  5. Heat remaining oil in a large saucepan over medium heat.
  6. Add onion and saute until soft, then add garlic and tomato paste & cook for 2 minutes, stirring constantly.
  7. Add capsicum, tomato & stock, then cover & simmer for 15 minutes.
  8. Allow to cool slightly, then puree using a blender/ stick blender.
  9. Season to taste- for a sweeter soup add Equal.
  10. Reheat soup & serve sprinkled with basil.

red capsicums, olive oil, onion, garlic, tomato paste, tomatoes, vegetable stock, handful basil, sugar substitute

Taken from www.food.com/recipe/roast-red-capsicum-bell-pepper-and-tomato-soup-428254 (may not work)

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