Roasted tomato and capsicum soup
This is a great winter warmer and (almost) as easy as opening up a can of soup. It’s hearty, chunky and full of wonderful antioxidants and other healthy things to boost immune systems and prevent cancer. Not that that’s the reason why I made it - it’s really because it tastes so yummy. You may never buy a can of tomato soup again.
Preparation time about 25 minutes
Ingredients
3 red capsicums
4 large Roma tomatoes
1 onion
4 cloves garlic, unpeeled
350ml vegetable or chicken stock
1 tbsp tomato paste
chopped flatleaf parsley to garnish
Preheat the oven to 200C.
Halve and seed the capsicums. Place the capsicum and the tomatoes, onion and garlic, all unpeeled, in a baking dish lined with baking paper. Roast for about 30minutes or until well browned and tender. Remove from oven and allow to cool for 10 minutes. Peel vegetables and blend with half the stock until smooth. Return to saucepan and add the rest of the stock and the tomato paste. Season to taste and heat and serve garnished with freshly chopped parsley.