Recipes
Roast Capsicum And Tomato Soup
- Meals
- 4 servings
Ingredients
- 2 medium red capsicums
- 1 tbsp olive oil
- 400g fresh tomatoes
- 2 cups quality vegetable stock
- 2 tbsp Worcestershire sauce
To serve
- Freshly ground black pepper
- Freshly chopped herbs
- (basil, parsley or coriander etc.)
- Crusty bread e.g. sourdough, ciabatta
Method
- Preheat oven to 220°C (200°C fan-forced).
- Prepare the capsicums and tomatoes:
- Wash capsicums and tomatoes. Cut capsicums in half lengthways, remove the seeds and cut again lengthways into 3-4 strips.
Place capsicum and tomatoes on a large roasting tray. Drizzle with olive oil, toss to coat and roast in preheated oven for 25 minutes.
To make the soup:
- Once ready, remove capsicum from oven and transfer to a zip-lock bag, seal and wait for 5 minutes for the skins to separate from the flesh.
- Once cool enough to handle, remove the capsicum from the bag and peel the skins off, discard.
- Transfer peeled capsicum strips and tomatoes into a medium saucepan. Add stock and Worcestershire sauce.