Roasted tomato and capsicum soup

Roasted tomato and capsicum soup


Slow roasted tomato and capsicum combine in this rich, high fibre vegetarian soup.

The ingredient of Roasted tomato and capsicum soup

  1. 1 garlic bulb
  2. 1.5kg ripe roma tomatoes, halved lengthways
  3. 2 red onions, halved
  4. 2 tbsp extra virgin olive oil
  5. 2 large red capsicums, quartered, seeded
  6. 1 litre Massel vegetable liquid stock
  7. 60g goats cheese, crumbled
  8. 1/4 cup fresh basil leaves
  9. 4 slices crusty bread, to serve

The instruction how to make Roasted tomato and capsicum soup

  1. Preheat oven to 150C/130C fan-forced. Line 2 large baking trays with baking paper.
  2. Trim the top quarter off garlic bulb. Place tomato, cut-side up, onion and garlic on 1 prepared baking tray. Drizzle with oil. Place capsicum on remaining tray. Roast for 2 hours or until tomato has collapsed. Set aside for 10 minutes to cool slightly.
  3. Place tomato, onion, capsicum and 1/2 the stock in a food processor. Squeeze garlic from skins and add to food processor. Process for 3 to 4 minutes or until smooth.
  4. Transfer mixture to a large saucepan. Add remaining stock. Cook over medium-high heat for 5 minutes or until heated through. Season with salt and pepper. Sprinkle with goatu2019s cheese and basil and serve with bread.

Nutritions of Roasted tomato and capsicum soup

calories: 456.968 calories
calories: 15.8 grams fat
calories: 4.7 grams saturated fat
calories: 59.5 grams carbohydrates
calories: 15.8 grams protein
calories: 11 milligrams cholesterol
calories: 1596 milligrams sodium
calories: NutritionInformation


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