Tomato and Capsicum Soup
Try this once and it will become your favourite.
Servings: 4 people
Equipment
- 2 baking trays, large saucepan
Ingredients
- 3 large Capsicums - Red cut into quarters
- 6 medium Tomatoes - Roma cut into quarters
- 1 medium Onions - Red finely chopped
- 1 clove Garlic crushed
- 45 ml Cold Pressed Olive Oil Extra Virgin
- 10 grams Smoked Paprika
- 2 grams Chilli Flakes
- Salt and Pepper to taste
- 1 brunch Basil chopped
- 750 ml Vegetable Stock
Instructions
- Preheat the oven to 200 degrees C and line two baking trays with baking paper.
- Arrange the capsicums and tomatoes and drizzle over 15 ml of oil on each tray.
- Place the trays in the oven and roast for 30 minutes.
- While they are roasting, heat the remaining oil in a large saucepan over medium heat, add the garlic, and onion and cook until softened.
- Add paprika and chilli and season with salt and pepper to taste.
- Add the roasted capsicum and tomatoes, then stir in the chopped basil and saute for 20 minutes or until softened .
- Pour in the stock and bring to the boil, then reduce the heat to medium-low and simmer for a further 20 minutes.
- Blend the soup with a stick blender until smooth and creamy.
- Taste and adjust the seasoning, if necessary, the serve garnished with basil leaves.
