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    Home » Recipes » Vegetarian

    Roast Tomato and Capsicum Soup

    Published: Jul 23, 2008 · Updated: Jul 24, 2020 by Peter G · This post may contain affiliate links · 1 Comment

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    This roast tomato and capsicum soup is full of flavour and guaranteed to warm you up during the colder months. Be sure to have plenty of bread.

    two mugs filled with tomato soup

    Admittedly it's not tomato season here (naughty foodie!) but I couldn't resist these tomatoes that appeared at the market the other day. 

    They had arrived all the way from the sunny, Northern part of Australia. Queensland to be exact.  Those lucky buggers get to enjoy tropical weather all year round.

    To add a little "oomph" to the soup recipe I also used some red capsicum and chilli. 

    The recipe for this soup is quite versatile and you can play around with the ingredients to suit your liking. 

    Want more capsicum?  Go ahead and change it. 

    Prefer a more complex spicier version?  Add some ground coriander and cumin or maybe even some harissa paste. 

    The possibilities are endless with this roast tomato and capsicum soup.

    I chose to add some basil and drizzle mine with some really nice peppery extra virgin olive oil and some cracked pepper. 

    You may choose to drizzle the soup with some thin cream or yogurt.

    More soups to choose from:

    • Roasted Carrot Soup
    • Carrot and Orange Soup (dairy free)
    • Psarosoupa- Greek Style Fish Soup
    • Thai Chicken Meatball Soup
    a white mug filled with tomato soup

    Roast Tomato and Capsicum Soup

    Author: Peter G
    A perfect marriage of roasted tomatoes and capsicum come together to create this perfect soup. Make sure to have plenty of bread!
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Cuisine Mediterranean
    Servings 4 serves

    Ingredients
      

    • 6 tomatoes , cut in half
    • 1 capsicums, red, quartered
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon olive oil
    • 2 garlic cloves, finely chopped
    • 1 potato, Desiree preferred, peeled, roughly chopped
    • 1 red chilli , finely sliced
    • 2 cups chicken stock, (can use veggie)
    • 1 tablespoon tomato paste
    • ½ cup basil leaves
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    Instructions
     

    • Preheat your oven to 180 deg C. Place the tomatoes and capsicum in a baking dish. Sprinkle with olive oil, balsamic vinegar, garlic and salt and pepper. Roast for about 45 mins or until tender. You should notice that the tomatoes and capsicums are all "wilted" and soft.
    • At about the halfway mark of the vegies roasting, add some olive oil to a pan and fry the chilli. Add the stock, the potatoes and the tomato paste. Bring to the boil and then lower the heat to medium. Cook for about 10 mins or until the potatoes are tender. Once cooked remove the pot off the heat and set aside.
    • Your tomatoes and capsicums should be ready about now. Remove from the oven and add them to the potato mixture. Make sure you scrape the pan down. We want every single bit of that roasted goodness! Add the basil leaves as well.
    • Using one of those nifty stab blenders, blend until everything is smooth. You may prefer a "chunkier" texture, so just blend less.

    Nutrition

    Calories: 172 kcal | Carbohydrates: 26 g | Protein: 7 g | Fat: 6 g | Saturated Fat: 1 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

    More Vegetarian Recipes

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    1. Catherine

      July 11, 2021 at 5:41 pm

      Thank you Peter.
      Can’t wait to make this
      Catherine Yia Yia

      Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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