Roast Red Capsicum & Tomato Soup

1. 1

   Preheat oven to 180F Celsius

2. 2

   Halve & seed capsicums, place skin-side up and drizzle with 1 tablespoon oil.

3. 3

   Roast for 25 minutes or until softened.

4. 4

   Remove from oven, cover with foil and allow to cool slightly.

5. 5

   Peel off & discard skin & roughly chop flesh.

6. 6

   Heat remaining oil in a large saucepan over medium heat.

7. 7

   Add onion & saute until soft.

8. 8

   Add crushed garlic & tomato paste & coo for 2 minutes, stirring constantly.

9. 9

   Add capsicum, roughly chopped tomatoes & vegetable stock.

10. 10

    Cover and simmer for 15 minutes.

11. 11

    Allow to cool slightly, then puree using a blender.

12. 12

    Season to taste.

13. 13

    For a sweeter soup, add Sugar or Equal.

14. 14

    Reheat soup & serve sprinkled with roughly torn basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.