Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 5.65 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 large red capsicums, sliced into quarters
- 2 large red onions, peeled and cut into wedges
- 500grams cherry tomatoes, stems removed
- 4 cloves garlic
- 100grams roasted red capsicum, jarred, drained
- 1 bunch basil, leaves torn
- 2 1/3 cup vegetable stock, hot, made with 1 stock cube
- 1 pinch black pepper
Description
Roasted red capsicums pack far more flavour into this easy recipe than traditional tomato soup.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Place the capsicums, red onions, cherry tomatoes and garlic in a roasting tray, drizzle with half the oil and roast for 30 minutes.
Step 2 of 3
Add the remaining oil to a large, deep pan on a medium heat and tip the roasted vegetables in. Squeeze the garlic out of its skin and add to the pan. Add the jarred capsicums and pour over the stock.
Step 3 of 3
Bring to the boil and cook for 5 minutes. Add half the torn basil, remove from the heat and blitz until smooth with an immersion blender. Season with cracked black pepper, top with extra basil and serve.
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