Roast Red Capsicum & Tomato Soup

  1. Preheat oven to 180F Celsius
  2. Halve & seed capsicums, place skin-side up and drizzle with 1 tablespoon oil.
  3. Roast for 25 minutes or until softened.
  4. Remove from oven, cover with foil and allow to cool slightly.
  5. Peel off & discard skin & roughly chop flesh.
  6. Heat remaining oil in a large saucepan over medium heat.
  7. Add onion & saute until soft.
  8. Add crushed garlic & tomato paste & coo for 2 minutes, stirring constantly.
  9. Add capsicum, roughly chopped tomatoes & vegetable stock.
  10. Cover and simmer for 15 minutes.
  11. Allow to cool slightly, then puree using a blender.
  12. Season to taste.
  13. For a sweeter soup, add Sugar or Equal.
  14. 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)

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