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Roast Capsicum Soup
Silky oven-roasted red capsicum and tomato soup with basil and cream. Roasting the capsicum, tomato and onion at 200°C before they ever meet the stock concentrates their natural sweetness into a soup with real depth, rather than a thin, watery one.
Total time
50 min
Prep
10 min
Cook
40 min
Difficulty
easy
Cuisine
Australian
vegetariangluten-free
Ingredients
6large red capsicums, halved and deseeded
4large tomatoes, halved
1large onion, quartered
4 clovesgarlic
4 tbspolive oil
800mlvegetable stock
100mlcream
1 bunchfresh basil
salt and pepperto taste
Instructions
1
Roast capsicum, tomato, onion and garlic with olive oil at 200°C for 35 minutes.
2
Transfer to a pot.
3
Add stock.
4
Blend until very smooth.
5
Strain if desired.
6
Add cream and basil.
7
Season.
8
Serve with crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
271
Protein
5g
Fat
19.8g
Carbs
21.3g
Fiber
5.8g
Sodium
782mg
Reviews
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★★★★★
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