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Roast Red Capsicum & Tomato Soup
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A picture of Roast Red Capsicum & Tomato Soup.

Roast Red Capsicum & Tomato Soup

Quinton Andrews
Quinton Andrews @cook_3275168
Port Elizabeth

Roast Red Capsicum & Tomato Soup

Quinton Andrews
Quinton Andrews @cook_3275168
Port Elizabeth
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Ingredients

1 hour
4 servings
  • 2Red Capsicums
  • 2 tbspOlive Oil
  • 1 largeOnion
  • 2 cloveGarlic
  • 1 tbspTomato Paste
  • 750 gramsTomatoes
  • 2 cupVegetable Stock
  • 1Handful Basil
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Steps

1 hour
  1. 1

    Preheat oven to 180°F Celsius

  2. 2

    Halve & seed capsicums, place skin-side up and drizzle with 1 tablespoon oil. Roast for 25 minutes or until softened. Remove from oven, cover with foil and allow to cool slightly. Peel off & discard skin & roughly chop flesh.

  3. 3

    Heat remaining oil in a large saucepan over medium heat. Add onion & saute until soft. Add crushed garlic & tomato paste & coo for 2 minutes, stirring constantly.

  4. 4

    Add capsicum, roughly chopped tomatoes & vegetable stock. Cover and simmer for 15 minutes.

  5. 5

    Allow to cool slightly, then puree using a blender.

  6. 6

    Season to taste. For a sweeter soup, add Sugar or Equal.

  7. 7

    Reheat soup & serve sprinkled with roughly torn basil.

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Quinton Andrews
Quinton Andrews @cook_3275168
on January 01, 2012 00:00
Port Elizabeth

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Keywords

Soup Onion Vege Bell Pepper Tomato Basil Garlic

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