Roast Capsicum Soup

Name: Roast Capsicum Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 6 large red capsicums, halved and deseeded; 4 large tomatoes, halved; 1 large onion, quartered; 4 cloves garlic; 4 tbsp olive oil; 800ml vegetable stock; 100ml cream; 1 bunch fresh basil; salt and pepper to taste

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

Roast capsicum, tomato, onion and garlic with olive oil at 200°C for 35 minutes.

Transfer to a pot.

Add stock.

Blend until very smooth.

Strain if desired.

Add cream and basil.

Season.

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

Fat

19.8g

Carbs

21.3g

Fiber

5.8g

Sodium

782mg

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