Roast Red Capsicum (Bell Pepper) and Tomato Soup

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Recipe by Rhiannon and Matt

This recipe comes from Australia's The CSIRO Total Wellbeing Diet. It's a great book with menu plans & yummy looking recipes. This soup serves 4 for a healthy lunch.

Ingredients Nutrition


  1. Preheat oven to 180°C (350°F).
  2. Place capsicums in a shallow baking dish skin side up, drizzle with half the oil and roast for 25 mins, or until softened.
  3. Remove from the oven & cover with foil and allow to cool slightly.
  4. Peel off the skin and roughly chop the flesh.
  5. Heat remaining oil in a large saucepan over medium heat.
  6. Add onion and sauté until soft, then add garlic and tomato paste & cook for 2 minutes, stirring constantly.
  7. Add capsicum, tomato & stock, then cover & simmer for 15 minutes.
  8. Allow to cool slightly, then puree using a blender/ stick blender.
  9. Season to taste- for a sweeter soup add Equal.
  10. Reheat soup & serve sprinkled with basil.

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