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Roast tomato and capsicum soup
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulge in rich roasted tomato and bell pepper soup for bold flavor.
Ingredients:
  • 1kg red capsicum, deseeded, quartered
  • 2 garlic cloves, unpeeled
  • 1.5kg ripe tomatoes, halved
  • Olive oil cooking spray
  • 5.00 gm caster sugar
  • 1020.00 gm chicken style liquid stock
  • 2 lemons, rind finely grated
  • 82.50 ml basil leaves, finely chopped
Instructions:
  • Preheat the oven to 200°C. Line two baking trays with baking paper. On one tray, place the capsicum skin side up. On the other tray, place the garlic and tomatoes cut side up. Give them a light spray of oil, sprinkle the tomatoes with sugar, and season everything with salt and pepper.
  • Roast vegetables until capsicum skins blister and tomatoes are soft, about 35 to 40 minutes. Allow to cool before peeling skins off capsicum, tomatoes, and garlic.
  • In two batches, blend capsicum, tomatoes, and garlic until smooth in a food processor. Transfer the mixture to a large saucepan, then add the stock. Bring to a boil on medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer for 15 minutes until heated through.
  • Create a zesty gremolata by mixing lemon zest, garlic, and fresh basil in a small bowl.
  • Serve the soup in bowls and top with a sprinkle of gremolata.

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