Roast red capsicum & tomato soup

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(7)
Soups
4 peopleServes
4
Prep   10 min
Cook   45 min
  • Red capsicum, 2 capsicum(s), halved and seeded
  • Olive oil, 2 tablespoon(s)
  • Onion, any type, 1 large, finely sliced
  • Garlic, 2 clove(s), crushed
  • Tomato paste, no added salt, 1 tablespoon(s)
  • Tomato, 750 g, roughly chopped
  • Vegetable liquid stock, low sodium, 2 cup(s)
  • Equal, Tablet, 1 tablet(s), (optional)
  • Basil, ½ cup(s), (1/2 cup) torn, to serve

Method

Preheat oven to 180°C (350°F).

Place capsicums in a shallow baking dish skin-side up and drizzle with half the oil. Roast for 25 minutes, or until softened. Remove from oven, then cover with foil and allow to cool slightly. Peel off and discard skin and roughly chop flesh.

Heat remaining oil in a large saucepan over medium heat. Add onion and saute until soft. Add garlic and tomato paste and cook for 2 minutes, stirring constantly. Add capsicum, tomato and stock, then cover and simmer for 15 minutes.

Allow to cool slightly, then puree using a blender or hand-held processor. Season to taste. For a sweeter soup add Equal.

Reheat soup and serve sprinkled with basil.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0
Vegetables1
Fruit0
Dairy0
Healthy Fats & Oils2
Indulgences0
Calories185
Protein5 g
Total fat9.7 g
- Saturated fat1.5 g
Total carbohydrates16.2 g
- Total sugars14.6 g
Fibre6.5 g
Sodium301 mg

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