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–+ servings
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Tomato and Capsicum Soup

Try this once and it will become your favourite.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Course: Soup
Cuisine: Kiwi
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.