Recipe
Roast Tomato & Capsicum Soup Recipe
This recipe is rated 4.2 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Easy peasy
Kid-friendly
Comfort food
Main meals
Soups
This dish really showcases the power of the ol’ roast machine. You get a whole new range of flavours from these simple veggies when you pop them in the oven!
You will need
Serves 4
- 3 large red capsicums
- 1 kg tomatoes
- 2 large garlic cloves left unpeeled but crushed slightly
- 1 large brown onion, peeled and cut in half
- 1 large fennel bulb, cut in half
- 2 tablespoons olive oil
- 1/2 cup vegetable stock or water (optional)
- A handful of basil leaves, torn
- Crusty bread, to serve
Directions
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Step 1
Preheat the oven to 180°C conventional, or 160°C fan-forced. Line a large baking tray with baking paper.
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Step 2
Cut the capsicums in half, then remove the membranes and seeds. Place the capsicums cut side down on the baking tray, along with the whole tomatoes, garlic cloves, and the onion and fennel halves. Drizzle with the olive oil, then roast in the oven for 1 hour, or until slightly browned. It’s fine if the veggies catch and burn a little in patches – just call it ‘caramelisation’ and enjoy the added sweetness!
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Step 3
When the vegetables are nicely roasted, peel the garlic, and transfer everything to a blender or food processor and blitz until smooth (no need to peel tomatoes or capsicums).
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Step 4
Pour the soup into a saucepan and warm over low heat. If the soup is too thick, slowly stir in stock or water until you reach the desired consistency. Season with salt and pepper to taste.
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Step 5
Serve scattered with fresh basil and plenty of crusty bread on the side.
Hot tip!
For a spicy ‘Bloody Mary’ flavour, add 3 finely diced celery stalks when frying the onion. Just before serving, add a few dashes of hot sauce and vegan Worcestershire sauce … and if you want to add a shot of vodka as well, we won’t tell!
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