Tomato & Roasted Capsicum Soup
This soup highlights the wonderful flavours of summer and is just as enjoyable on a fresh February evening as it is in the heart of winter. There is a cheat’s method too… You can use canned tomatoes and a jar of roasted capsicum. But when summer produce is at its best, take the time to roast the vegetables from scratch and you’ll surely taste the difference.
- 8 large ripe tomatoes, on the vine, halved
- 2 red capsicum, quartered
- 1 brown onion, quartered
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp caster sugar
- 1 tsp salt
- 4 cloves garlic, smashed
- 2 cups chicken (or vegetable) stock
- 1 large handful fresh basil
- Preheat the oven to 180°C.
- Arrange the tomatoes, capsicum and garlic in a lined roasting pan and sprinkle with balsamic vinegar, oil, sugar and salt. I put the tomato vines in the roasting pan too, I think they add a wonderful earthy flavour.
- Roast for 1 hour or until tender and slightly charred.
- In a large saucepan, bring the stock to the boil and add the vegetables (removing tomato vines first, along with any onion skin), plus any cooking juices from the roasting pan.
- Remove from the heat and add the basil.
- Blitz with a stick blender until smooth.
- Season with salt and freshly ground black pepper.
- Dairy-free | Gluten-free | Paleo
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