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Roasted capsicum & tomato soup

Prep 33 min - Cook 36 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Print /
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We love the taste of roasted vegetables and in a soup it is simply delicious.  Tomato soup is totally transformed when roasted capsicums are added.  Any type of tomatoes can be used, we prefer to use vine ripened tomatoes when available. 

 Ingredients

  • 1L / 1.7pt vegetable stock (homemade or packaged)
  • 12 tomatoes – washed
  • 3 red capsicum – washed
  • 3 tablespoons olive oil
  • 2 onions – peeled, rinsed, sliced finely
  • 2 garlic cloves – peeled, rinsed, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons fresh coriander – washed

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Directions

  1. Prepare stock and wash vegetables.
  2. Preheat fan-forced oven to 180C / 356F.
  3. In a large pot bring water to boil.  Blanch tomatoes for 1 minute. Remove tomatoes from water and cool.  Remove skin from tomatoes and cut in half.
  4. Deseed and cut capsicum in half.
  5. Place tomato and capsicum halves face down on an oiled baking dish.  Place in oven and roast the tomatoes and capsicum for 30 minutes. 
  6. Cool capsicum in a clean plastic bag to assist with removing skin and remove skin. Remove skin from capsicum. 
  7. Dice the tomatoes and capsicum.
  8. Heat olive oil on a low to medium heat in a large pot. Add onion and garlic and cook for 5 minutes.
  9. Add cumin and coriander stirring frequently for 1 minute to combine.
  10. Add tomato, capsicum and stock. Bring to the boil and then simmer on low covered for 30 minutes. 
  11. Blend in a food processor or blender.  Top with coriander to serve.

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