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Roasted tomato and capsicum soup
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Prep Time:
30 minutes
Cook Time:
125 minutes
Total Time:
155 minutes
Vegetarian soup featuring slow-roasted tomatoes and bell peppers for a satisfying, fiber-rich meal.
Ingredients:
  • 1 garlic bulb
  • 1.5kg ripe roma tomatoes, halved lengthways
  • 2 red onions, halved
  • 36.40 gm extra virgin olive oil
  • 2 large red capsicums, quartered, seeded
  • 1 litre vegetable liquid stock
  • 60g goat's cheese, crumbled
  • 62.50 ml fresh basil leaves
  • 4 slices crusty bread, to serve
Instructions:
  • Preheat your oven to 150C (130C fan-forced) and line 2 large baking trays with baking paper.
  • Cut off the top quarter of the garlic bulb. Place tomato, cut-side up, onion, and garlic on one baking tray prepared with oil. Drizzle the vegetables with oil. Place capsicum on another tray. Roast everything for 2 hours until the tomato has collapsed. Let cool for 10 minutes before continuing.
  • Combine ripe tomatoes, fresh onion, colorful capsicum, and half of the flavorful stock in a food processor. Squeeze out the soft garlic from its skin and include it in the mixture. Blend everything for 3 to 4 minutes until a silky smooth texture is achieved.
  • Pour the mixture into a large saucepan. Pour in the remaining stock. Cook over medium-high heat for 5 minutes or until heated through. Season with salt and pepper. Garnish with goat’s cheese and basil, and serve alongside bread.

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