Roast Red Capsicum (Bell Pepper) and Tomato Soup

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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