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Roasted tomato and capsicum soup_550x358
Roasted tomato and capsicum soup_550x358

ROASTED TOMATO AND CAPSICUM SOUP

  

July 14, 2015

Ingredients

750g ripe tomatoes, halved

3 red capsicums, halved and seeded

1/2 cup Bertolli Gentile Extra Virgin Olive Oil

1 large onion, diced

2 cloves garlic, crushed

1 tablespoon tomato paste

3 cups chicken or vegetable stock

1 teaspoon sugar

2 tablespoons red wine vinegar

Optional

To serve: fresh basil leaves and grated parmesan

Method

1. Preheat oven to 180°C. Place the tomatoes, cut side up, and the capsicums on a large lined baking tray.

2. Drizzle with 1/3 cup olive oil and roast for 30 minutes or until soft. Remove the skin, roughly chop and set aside reserving any cooking liquids.

3. Heat the remaining oil in a large saucepan and sauté the onion until soft. Add the garlic and tomato paste and cook to 1 minute before adding the tomatoes, capsicums, remaining ingredients and reserved cooking liquid.

4. Simmer for 20 minutes. Cool slightly and puree with a stick blender, seasoning to taste.

5. Serve with torn basil and parmesan if using.

Serves 4

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