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Roasted Capsicum and Tomato Soup

Peak summer produce roasted and blended into a deeply flavoured soup — serve hot or chilled.

⏱ Prep: 15min 🔥 Cook: 45min 🍽 Serves: 6 📊 Easy 🍂 Summer ✓ Free
Servings
6
⏱ 15 Prep
🔥 45 Cook

🥕 Ingredients

  • 6 large ripe tomatoes, halved
  • 4 red capsicums, quartered
  • 1 head garlic
  • 1 large onion, quartered
  • 4 tbsp olive oil
  • 500ml vegetable or chicken stock
  • handful fresh basil
  • to taste salt and pepper

👩‍🍳 Method

1
Preheat oven to 200°C. Arrange tomatoes, capsicums, garlic head (top cut off), and onion on trays.
2
Drizzle generously with olive oil, season, and roast 40 minutes until caramelised.
3
Squeeze garlic from skins. Blend all roasted vegetables with stock until smooth.
4
Pass through a sieve for a silky texture. Reheat with basil. Adjust seasoning.
5
Serve with crusty bread and a drizzle of good olive oil.
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