Full of goodness this roasted vegie soup makes a deliciously filling meal.
- Preheat the oven to 180C or 160C fan-forced. Line 2 large oven trays with baking paper. Arrange pumpkin, capsicum and onion on trays. Spray with oil. Roast, swapping trays halfway through cooking, for about 1 hr, or until soft and lightly caramelised.
- Heat oil in a large saucepan over medium heat. Add the bacon and cook, stirring often, for 3 mins or until lightly browned. Add the roasted vegetables, tomatoes and stock. Cover and bring to a simmer, then cook, partially covered, for 10 mins. Season to taste.
- Preheat grill on high. Toast both sides of bread. Spread with goat’s cheese. Top the soup with basil, and serve with the toasts.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set