Roast Red Capsicum (Bell Pepper) and Tomato Soup
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 red capsicums, halved & seeded (bell peppers)
- 2 tablespoons olive oil
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 1 tablespoon tomato paste
- 750 g tomatoes, roughly chopped
- 2 cups vegetable stock
- 1 handful basil, torn
- 1 tablet Equal sugar substitute (optional)
directions
- Preheat oven to 180°C (350°F).
- Place capsicums in a shallow baking dish skin side up, drizzle with half the oil and roast for 25 mins, or until softened.
- Remove from the oven & cover with foil and allow to cool slightly.
- Peel off the skin and roughly chop the flesh.
- Heat remaining oil in a large saucepan over medium heat.
- Add onion and sauté until soft, then add garlic and tomato paste & cook for 2 minutes, stirring constantly.
- Add capsicum, tomato & stock, then cover & simmer for 15 minutes.
- Allow to cool slightly, then puree using a blender/ stick blender.
- Season to taste- for a sweeter soup add Equal.
- Reheat soup & serve sprinkled with basil.
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RECIPE SUBMITTED BY
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