Slow roasted tomato and capsicum combine in this rich, high fibre vegetarian soup.
- Preheat oven to 150C/130C fan-forced. Line 2 large baking trays with baking paper.
- Trim the top quarter off garlic bulb. Place tomato, cut-side up, onion and garlic on 1 prepared baking tray. Drizzle with oil. Place capsicum on remaining tray. Roast for 2 hours or until tomato has collapsed. Set aside for 10 minutes to cool slightly.
- Place tomato, onion, capsicum and 1/2 the stock in a food processor. Squeeze garlic from skins and add to food processor. Process for 3 to 4 minutes or until smooth.
- Transfer mixture to a large saucepan. Add remaining stock. Cook over medium-high heat for 5 minutes or until heated through. Season with salt and pepper. Sprinkle with goat’s cheese and basil and serve with bread.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set