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+ servings
a white mug filled with tomato soup

Roast Tomato and Capsicum Soup

A perfect marriage of roasted tomatoes and capsicum come together to create this perfect soup. Make sure to have plenty of bread!
Course Soup
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 serves
Calories 172kcal
Author Peter G


  • 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


  • 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.


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