Roast Red Capsicum & Tomato Soup
- 2 Red Capsicums
- 2 tbsp Olive Oil
- 1 large Onion
- 2 clove Garlic
- 1 tbsp Tomato Paste
- 750 grams Tomatoes
- 2 cup Vegetable Stock
- 1 Handful Basil
- Preheat oven to 180F Celsius
- Halve & seed capsicums, place skin-side up and drizzle with 1 tablespoon oil.
- Roast for 25 minutes or until softened.
- Remove from oven, cover with foil and allow to cool slightly.
- Peel off & discard skin & roughly chop flesh.
- Heat remaining oil in a large saucepan over medium heat.
- Add onion & saute until soft.
- Add crushed garlic & tomato paste & coo for 2 minutes, stirring constantly.
- Add capsicum, roughly chopped tomatoes & vegetable stock.
- Cover and simmer for 15 minutes.
- Allow to cool slightly, then puree using a blender.
- Season to taste.
- For a sweeter soup, add Sugar or Equal.
- Reheat soup & serve sprinkled with roughly torn basil.
red, olive oil, onion, clove garlic, tomato, tomatoes, vegetable stock, handful basil
Taken from cookpad.com/us/recipes/333333-roast-red-capsicum-tomato-soup (may not work)