Roast red capsicum and tomato soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roast red capsicum and tomato soup calories by ingredient

Number of Servings: 4


    2 red capsicums, halved and seeded
    2 tbsp olive oil
    1 large onion, finely sliced
    2 cloves garlic, crushed
    1 tbsp tomato paste
    750g ripe tomatoes, roughly chopped
    2 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)