Roasted Capsicum Soup

Name: Roasted Capsicum Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 6 large red capsicums, halved and seeded; 4 ripe tomatoes, halved; 1 large onion, quartered; 4 cloves garlic, unpeeled; 3 tbsp olive oil; 1 cup vegetable stock; 1/2 tsp smoked paprika; salt and pepper to taste; basil and cream to garnish

A vibrant British-Australian soup, blending roasted red capsicum and tomato into a smooth, richly flavoured bowl.

Total time

50 min

Prep

10 min

Cook

40 min

Difficulty

easy

Cuisine

British

vegetarianvegan

Ingredients

6large red capsicums, halved and seeded

4ripe tomatoes, halved

1large onion, quartered

4 clovesgarlic, unpeeled

3 tbspolive oil

1 cupvegetable stock

1/2 tspsmoked paprika

salt and pepperto taste

basil and creamto garnish

Instructions

Toss capsicum, tomatoes, onion and garlic with oil.

Roast at 200°C for 40 minutes.

Squeeze garlic from skins.

Blend all roasted vegetables with stock and paprika.

Season. Serve with a swirl of cream and basil.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

186

Protein

3.7g

Fat

11.1g

Carbs

19.5g

Fiber

5.9g

Sodium

240mg

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