Roasted tomato and capsicum soup

Recipes / Soups

Slow roasted tomato and capsicum combine in this rich, high fibre vegetarian soup.

Recipe «Roasted tomato and capsicum soup» presented in category Recipes / Soups, to prepare this dish you will need no more 2:05 minutes. To make this dish at home by prescription from the author sheff would need: 1 garlic bulb, 1.5kg ripe roma tomatoes, halved lengthways, 2 red onions, halved, 2 tbsp extra virgin olive oil, 2 large red capsicums, quartered, seeded , 1 litre salt-reduced vegetable stock, 60g goat's cheese, crumbled, 1/4 cup fresh basil leaves , 4 slices crusty bread, to serve.

Ingredients:

  • 1 garlic bulb 
  • 1.5kg ripe roma tomatoes, halved lengthways 
  • 2 red onions, halved 
  • 2 tbsp extra virgin olive oil 
  • 2 large red capsicums, quartered, seeded 
  • 1 litre salt-reduced vegetable stock 
  • 60g goat's cheese, crumbled 
  • 1/4 cup fresh basil leaves 
  • 4 slices crusty bread, to serve 

Instructions

  1. Preheat oven to 150C/130C fan-forced. Line 2 large baking trays with baking paper.
  2. 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.
  3. 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.
  4. 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.