Roasted vegie soup

Full of goodness this roasted vegie soup makes a deliciously filling meal.

Recipe «Roasted vegie soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author sheff would need: 1 kg butternut pumpkin, peeled, seeded, cut into 2.5cm pieces, 2 large red capsicums, seeded, chopped, 2 red onions, chopped, Spray olive oil, 1 tbsp olive oil , 4 rashers short-cut bacon, chopped, 400 g can diced tomatoes, 2 1/2 cups vegetable stock , 1/2 Coles bakery rustic baguette, sliced diagonally, 120g Coles Finest Goats Cheese in Ash, Fresh basil leaves, to serve.

Ingredients:

• 1 kg butternut pumpkin, peeled, seeded, cut into 2.5cm pieces 
• 2 large red capsicums, seeded, chopped 
• 2 red onions, chopped 
• Spray olive oil 
• 1 tbsp olive oil 
• 4 rashers short-cut bacon, chopped 
• 400 g can diced tomatoes 
• 2 1/2 cups vegetable stock 
• 1/2 Coles bakery rustic baguette, sliced diagonally 
• 120g Coles Finest Goats Cheese in Ash 
• Fresh basil leaves, to serve 

Instructions

1. 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.
2. 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.
3. Preheat grill on high. Toast both sides of bread. Spread with goat’s cheese. Top the soup with basil, and serve with the toasts.