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.
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:
Roast Tomato and Capsicum Soup
- 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
- 1/2 cup basil leaves
- 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.