Roasted tomatoes and red capsicum make this soup a light and tasty dish for lunch or dinner. This freezes well also so a good one for batch cooking.
I had this one tested and tasted by some lovely ladies.
Some of their comments “Light and Lovely.” “Absolutely delicious, fresh and flavoursome.” “Full of flavour.”
The key to creating a rich flavour is to mix varieties of tomatoes and to add the fresh herbs in the roasting process.
“Worries go down better with soup.” Jewish Proverb.
Roast Tomato & Red Capsicum Soup
6 tomatoes (I mix roma and other varieties for more flavour) – cut into thick slices
2 red capsicums – cut into thick strips (remove seeds)
1 handful of fresh basil
small bunch of fresh thyme
2 tablespoons olive oil
1 brown onion (diced)
2 cups vegetable stock
salt and pepper to taste
What do I do now?
Place the tomatoes with the basil and the capsicum with the thyme (separately).
Drizzle with olive oil, salt and pepper and roast in the oven for 20 minutes on 180 degrees celcius.
Dice an onion and fry lightly in olive oil in a large pot.
Add the roast vegetables and stir for 5 minutes.
Add the vegetable stock and bring to the boil. Reduce the heat immediately and simmer for 15 minutes.
Blend once cool and heat to enjoy.
Anything else I should know?
This soup can be made in advance as the flavour develops with time. It is also a great one to freeze. Serve with some toast or bread or enjoy on it’s own. If you are not vegan you could add a spoon of natural yoghurt to this (suggestion from non-vegan friend).
Chilli would also go well with this – if you like it hot, just add some chilli to the roasting pan.