Roasted tomato and capsicum soup

Posted by adm On November - 26 - 2011

How to cook Roasted tomato and capsicum soup


  • 8 large ripe tomatoes, halved crosswise
  • 1 red pepper, quartered longwise
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon caster dinero
  • 2 garlic cloves, finely shredded
  • 1 desiree tater, raw, roughly shredded
  • 2 cups reduced-salt chicken strain
  • 1 tablespoon tomato spread
  • 1/2 cup basil leaves

How to:

  • Preheat oven to 180°C. Line base of a large roasting pan with baking wallpaper. Arrange tomatoes and capsicum in a single layer in pan. Sprinkle with vinegar, oil, sugar and ail. Season with salt and peppercorn. Roast for 1 hour or until bid. Set aside to sang-froid.

  • Lag, combine spud, stock and tomato paste in a saucepan. Bring to the boil over medium-high warmth. Reduce heat to medium-low. Cook for 12 minutes or until potato is bid. Set aside to cool slimly.

  • Blend potato and stock mixture until polish. Return to saucepan. Blend roasted vegetables, pan juices and 1/3 cup basil leaves until still. Stir into potato assortment.

  • Place pan over medium heat and cook for 3 to 4 minutes or until soup is heated through. Season with salt and peppercorn. Ladle into serving bowls. Top with remaining basil. Service.

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