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Your email address will not be published.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 *

Medley of vegetables with brown rice

We have used brown rice in this dish and it can easily be adjusted to white rice. Jam packed with vegetables, this really is low fuss. You have 3 steps of preparation the sauce, the rice and the vegetables…

Super easy pumpkin & sweet potato soup

Pumpkin with sweet potato and a good vegetable stock combines for a great soup. This version is of a thinner style and we love our homemade stock with this soup …

Vegetable stir fry with quinoa & mustard dressing

A bright and cheery arrangement of lightly stir-fried vegetables layered over a bed of quinoa and topped with a lemon, olive oil and mustard dressing…

Super easy chicken cacciatore

This meal is great for those busy days where you crave that little extra but haven’t got the time. Using chicken thigh fillets short cuts the lengthy cooking time of regular chicken pieces and you still…

Tasty cashew cheese

This a very versatile and tasty cashew cheese. It is best used as a creamy cheese and adds a beautiful flavour to a variety of meals. The uses are endless. Great added in risotto, pasta, toasties, even as a dip.