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4.8 from 12 votes

Roast Tomato and Capsicum Soup

A perfect marriage of roasted tomatoes and capsicum come together to create this perfect soup. Make sure to have plenty of bread!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 serves
Calories: 172 kcal
Course: Soup
Cuisine: Mediterranean

Ingredients

  • 6 tomatoes cut in half
  • 1 capsicums red, quartered
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 garlic cloves finely chopped
  • 1 potato Desiree preferred, peeled, roughly chopped
  • 1 red chilli finely sliced
  • 2 cups chicken stock (can use veggie)
  • 1 tablespoon tomato paste
  • ½ cup basil leaves

Instructions

    Cup of Yum
  1. Preheat your oven to 180 deg C. Place the tomatoes and capsicum in a baking dish. Sprinkle with olive oil, balsamic vinegar, garlic and salt and pepper. Roast for about 45 mins or until tender. You should notice that the tomatoes and capsicums are all "wilted" and soft.
  2. At about the halfway mark of the vegies roasting, add some olive oil to a pan and fry the chilli. Add the stock, the potatoes and the tomato paste. Bring to the boil and then lower the heat to medium. Cook for about 10 mins or until the potatoes are tender. Once cooked remove the pot off the heat and set aside.
  3. Your tomatoes and capsicums should be ready about now. Remove from the oven and add them to the potato mixture. Make sure you scrape the pan down. We want every single bit of that roasted goodness! Add the basil leaves as well.
  4. Using one of those nifty stab blenders, blend until everything is smooth. You may prefer a "chunkier" texture, so just blend less.

Nutrition Information

Calories 172kcal (9%) Carbohydrates 26g (9%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 1g (5%)

Nutrition Facts

Serving: 4serves

Amount Per Serving

Calories 172

% Daily Value*

Calories 172kcal 9%
Carbohydrates 26g 9%
Protein 7g 14%
Fat 6g 9%
Saturated Fat 1g 5%

* Percent Daily Values are based on a 2,000 calorie diet.