Roast red capsicum and tomato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 red capsicums, halved and seeded2 tbsp olive oil1 large onion, finely sliced2 cloves garlic, crushed1 tbsp tomato paste750g ripe tomatoes, roughly chopped2 cups vegetable stock
Preheat oven to 180 degrees Celsius.
Place capsicums in a shallow baking dish skin-side up and spray with olive oil spray. Roast for 25 minutes or until softened (or roast over gas burner). Cool slightly, then peel and discard the skin and chop the flesh.
Heat remaining oil over medium heat. Add onion and saute until soft. Add garlic and tomato paste and cook for 2 minutes, stirring constantly. Add capsicum, tomato and stock, then cover and simmer for 15 minutes.
Allow to cool slightly then puree. Season to taste. For a sweeter soup add a smidge of sugar.
Reheat soup and serve sprinkled with fresh basil.
Serving Size: 4 (for lunch)
Place capsicums in a shallow baking dish skin-side up and spray with olive oil spray. Roast for 25 minutes or until softened (or roast over gas burner). Cool slightly, then peel and discard the skin and chop the flesh.
Heat remaining oil over medium heat. Add onion and saute until soft. Add garlic and tomato paste and cook for 2 minutes, stirring constantly. Add capsicum, tomato and stock, then cover and simmer for 15 minutes.
Allow to cool slightly then puree. Season to taste. For a sweeter soup add a smidge of sugar.
Reheat soup and serve sprinkled with fresh basil.
Serving Size: 4 (for lunch)
Nutritional Info Amount Per Serving
- Calories: 110.8
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,022.6 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 5.8 g
- Protein: 4.5 g
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