Menu

Roasted capsicum & tomato soup

Prep 33 min - Cook 36 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

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

Check All / Uncheck All

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.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Zucchini angel hair pasta with eggplant sauce

This is a light alternative to wheat pasta. To make the angel hair as pictured we have used a spiraliser. However, if you are just trying out the recipe you could try either using a vegetable peeler to make strips…

Eggplant & capsicum in a red sauce – caponata

This dish is known by it’s Italian name as caponata. We have also mixed a bit of Greece with it through the olives…

Classic roast chicken & potatoes

Chicken is such a common meal now but once upon a time the classic roast chicken was what we had on special occasions or Sunday lunch with the family…

Roasted pumpkin, capsicum & tomato soup

The roasted vegetables combine with the homemade vegetable stock to make a very simple yet tasty soup …

Vegetable skewer combo

Use these vegetable skewer combos as a main or as a side. Most of your time will be spent in the preparation of threading the vegetables. So try to get some help to cut down this time…