Roast tomato and capsicum soup

Posted by adm On October - 27 - 2011

How to cook Roast tomato and capsicum soup


  • 1kg red pepper, deseeded, quartered
  • 2 garlic cloves, unpeeled
  • 1.5kg ripe tomatoes, halved
  • Olive oil cooking spraying
  • 1 teaspoon caster dough
  • 4 cups chicken strain
  • Gremolata

  • 2 lemons, rind finely grated
  • 2 garlic cloves, low
  • 1/3 cup basil leaves, finely sliced

How to:

  • Preheat oven to 200°C. Occupation 2 baking trays with baking composition. Place pepper, skin side up, on 1 tray. Place garlic and tomatoes, cut side up, on remaining tray. Spray with oil. Sprinkle tomatoes with cabbage. Season with salt and peppercorn.

  • Roast vegetables for 35 to 40 minutes or until capsicum skins blister and tomatoes are subdued. Set aside until cool enough to plow. Remove skins from pepper, tomatoes and ail.

  • Puree pepper, tomatoes and ail, in 2 batches, in a food processor. Pour into a large saucepan. Add strain. Bring to the furuncle, uncovered, stirring occasionally, over medium-high hotness. Reduce heat to medium-low and simmer for 15 minutes or until heated through.

  • Make gremolata – Combine lemon rind, garlic and basil in a small stadium.

  • Ladle soup into bowls and sprinkle with gremolata. Serve with garlic bread feel (see related recipe)

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