Roast tomato and capsicum soup

Recipes / Soups

Dish up a bowl of creamy tomato and capsicum soup. Roasting the vegetables first intensifies the flavour.

Recipe «Roast tomato and capsicum soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 1kg red capsicum, deseeded, quartered, 2 garlic cloves, unpeeled, 1.5kg ripe tomatoes, halved, Olive oil cooking spray, 1 tsp caster sugar , 4 cups chicken stock, 2 lemons, rind finely grated, 2 garlic cloves, crushed , 1/3 cup basil leaves, finely chopped.

Ingredients:

  • 1kg red capsicum, deseeded, quartered 
  • 2 garlic cloves, unpeeled 
  • 1.5kg ripe tomatoes, halved 
  • Olive oil cooking spray 
  • 1 tsp caster sugar 
  • 4 cups chicken stock 
  • 2 lemons, rind finely grated 
  • 2 garlic cloves, crushed 
  • 1/3 cup basil leaves, finely chopped 

Instructions

  1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Place capsicum, skin side up, on 1 tray. Place garlic and tomatoes, cut side up, on remaining tray. Spray with oil. Sprinkle tomatoes with sugar. Season with salt and pepper.
  2. Roast vegetables for 35 to 40 minutes or until capsicum skins blister and tomatoes are soft. Set aside until cool enough to handle. Remove skins from capsicum, tomatoes and garlic.
  3. Puree capsicum, tomatoes and garlic, in 2 batches, in a food processor. Pour into a large saucepan. Add stock. Bring to the boil, uncovered, stirring occasionally, over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes or until heated through.
  4. Make gremolata: Combine lemon rind, garlic and basil in a small bowl.
  5. Ladle soup into bowls and sprinkle with gremolata.