Name: Roasted tomato and capsicum soup
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 1
Ingredients: 8 large ripe tomatoes, halved crossways; 1 red capsicum, quartered lengthways; 20.00 ml balsamic vinegar; 18.20 gm olive oil; 5.00 gm caster sugar; 2 garlic cloves, finely chopped; 1 desiree potato, peeled, roughly chopped; 510.00 gm chicken style liquid stock; 22.20 gm tomato paste; 125.00 ml basil leaves

Roasted tomato and capsicum soup

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Prep Time:
10 minutes

Cook Time:
65 minutes

Total Time:
75 minutes

Enhance the soup's flavor by roasting tomatoes and capsicum before adding them.

Ingredients:

8 large ripe tomatoes, halved crossways
1 red capsicum, quartered lengthways
20.00 ml balsamic vinegar
18.20 gm olive oil
5.00 gm caster sugar
2 garlic cloves, finely chopped
1 desiree potato, peeled, roughly chopped
22.20 gm tomato paste
125.00 ml basil leaves

Instructions:

Preheat your oven to 180°C. Line a large roasting pan with baking paper. Arrange tomatoes and capsicum in a single layer in the pan. Drizzle with vinegar and oil, sprinkle sugar and garlic over them. Season with salt and pepper. Roast for 1 hour until tender. Let it cool before serving.
In a saucepan, bring potato, stock, and tomato paste to a boil over medium-high heat. Reduce heat to medium-low and simmer for 12 minutes or until the potato is tender. Let it cool slightly before using.
Puree the potato and stock mixture until smooth. Return it to the saucepan. Puree the roasted vegetables, pan juices, and 1/3 cup basil leaves until smooth. Stir this mixture into the potato mixture.
Heat pan over medium heat until soup is heated through, about 3 to 4 minutes. Season with salt and pepper, then ladle into serving bowls. Garnish with remaining basil and serve.

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